Lavender Rosemary Butter Cookies
- 1 cup almond flour
- 2 T coconut flour
- 1/2 tsp baking soda
- 6 T butter, softened
- 1 T maple syrup I’ll be honest here, I used 2 T
- 1 tsp vanilla extract
- 1 T dried lavender
- 1 T fresh rosemary, finely chopped
- Raw honey, optional
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small mixing bowl toss together flours, baking soda, and chopped rosemary.
- Using the back of a wooden spoon (or mortar and pestle) gently crush the lavender to release the oils. Add this to the dry mixture.
- Whip butter and maple syrup. Fold in flour and mix until the dough comes together.
- Shape dough into a log shape and wrap in waxed paper. Refrigerate for 1 hour.
- Unwrap dough and slice into 1/2 inch round cookies.
- Bake for 10 minutes.
- While the cookies are still warm, brush with raw honey if desiring something slightly sweeter.
via Lavender Rosemary Butter Cookies — Colorful Eats.
Tasty! Okay for starters, my partner did not like them, and he’s never told me that about a cookie before. He claimed that they left him with a “bad taste in his mouth.” But pfft. They’re delicious, and he’s wrong. Sure, these are an unusual cookie. Lavender and rosemary are unconventional ingredients for a cookie. They taste a little bit like afternoon tea time cookies instead of dessert cookies, but the recipe is solid. However, I do prefer them a little sweeter, so I doubled the maple syrup AND I brushed them with honey.