Lavender Vanilla Bean Cookie Recipe

I love the smell of lavender. The fragrance is intoxicating, which makes the edible component excellent. I purchased a bag of fresh lavender flowers at Herbiary in the Reading Terminal Market and wanted to do something more than just add to tea. I developed this vegan cookie recipe instead. I have to say they are the perfect, elegant, just the right sweetness cookie. I really needed to restrain myself from eating the entire batch. Here is the recipe, just in case you need a hostess gift or are staying home for a movie marathon.

Dry ingredients:

1 cup Bob’s Red Mill gluten free quick oats

1/2 cup Ancient Grain quinoa flour

1 tsp baking powder

2 tsp fresh lavender flowers

3/4 cup brown sugar

1 tbsp flax meal

Wet ingredients:

6 tbsp Olivio coconut vegan spread

2 vanilla beans

2 tbsp warm water

How-to:

Combine oats, flour, baking powder, and lavender flowers in one bowl. Wisk together. In a microwave safe bowl add vegan spread and vanilla bean and melt partially-no more than 15-20 seconds. Remove from the microwave and whip on high speed with beaters until smooth. Add brown sugar, flax meal, and warm water and stir with a wooden spoon. Gently add half the dry ingredients. Stir and then add the second half. Drop by spoonfuls onto parchment lined cookie sheet. Bake on 350 degrees F for about 10 minutes until the edges are lightly browned. Remove from the oven and let finish cooking on sheet until cooled.