#floralbaking

Lavender Rose Sugar Cookies offer a delicate floral twist on classic sugar cookies, perfect with tea.

Delicate and fragrant, these grain-free and vegan lavender cashew shortbread cookies are a delightful treat. The combination of cashew flour and coconut flour creates a tender texture, while the touch of lavender adds a unique floral aroma.

Ingredients: 1 cup cashew flour. 1/4 cup coconut flour. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 tsp dried lavender buds, finely chopped. 1/2 tsp vanilla extract. 1/4 tsp salt.

Instructions: Preheat the oven to 325F 165C and line a baking sheet with parchment paper. In a mixing bowl, combine the cashew flour, coconut flour, chopped lavender, and salt. Add in the melted coconut oil, maple syrup, and vanilla extract. Mix well until a dough forms. Take spoonfuls of the dough and roll them into small balls. Place them on the prepared baking sheet. Use a fork to gently flatten each ball, creating a crisscross pattern on top. Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, they're ready to enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes