Lavender, Ginger, & Walnut Mini Tea Time Shortbread Cookies (Gluten Free, Vegan, Refined Sugar Free)Read Now
Easy, quick and delicious lavender, ginger and walnut shortbread cookies! Gluten-free, vegan, and free of refined sugar!
Lavender is one of my best friends. Nothing stops me in my tracks quicker than the intoxicating aroma of this beautiful plant! She is a great healer; and one of my favorite ways to incorporate her magic is by baking with her.
Lavender has incredible calming properties and makes an excellent ally against everyday stress, insomnia, migraines, and digestive issues (just to name a few).
These delightful little cookies are full of wholesome ingredients that make a sweet, but healthy treat -- a perfect accompaniment to afternoon tea!
Crispy, chewy, and striking a great balance of lavender, ginger, and walnut flavors -- these delectable cookies will enchant you with their mesmerizing textures, flavors, and relaxing transportation of the senses.
Sink in and enjoy the easing of your discomforts. . .
Lavender, Ginger, & Walnut Mini Tea Time Shortbread Cookies (Gluten Free, Vegan)
Makes: approx. 42 small cookies
1/2 cup tapioca flour, sifted (I like Bob's Red Mill)
1/2 cup almond flour, sifted (I like Bob's Red Mill)
1/2 tsp ground ginger
1/4 tsp baking soda
1/8 tsp sea salt
1/4 cup chopped walnuts
1 1/2 tsp organic dried lavender buds
4 tbs coconut oil, melted
3 tbs maple syrup
In a large mixing bowl, combine dry ingredients. Stir until uniformly mixed.
In another bowl, combine coconut oil & maple syrup. Whisk well.
Pour your dry ingredients into your wet ingredients. Stir until you have a smooth (slightly sticky) dough.
Roll into a log (about 8" long). Wrap, and then freeze for at least 30 minutes.
Preheat oven to 350°F. Line a cookie sheet with parchment paper, set aside.
Remove your cooled cookie dough from the freezer & unwrap.
Slice into cookies about 1/4" thick. (Alternatively, you can slice
what you would like to make & freeze the rest for later use!)
Place sliced cookies onto your parchment lined cookie sheet at least 1" apart - as your cookies will expand a little while baking.
Bake for 11 minutes, or until the edges are beginning to turn golden.
Let cool completely before serving.