You are here: Home / Recipes / Lemon Lavender Cookie Bites Recipe
By Jennifer Updated: . First published: . This post may contain affiliate links. 8 Comments
I’m REALLY into cooking with lavender right now! The mood struck one day and I have been creating everything from lavender coconut cake to lavender mint water. I even made lavender lamb chops. YUMMM!
Anyway, today I wanted to share a tasty little recipe for lemon lavender cookie bites. These are a little bit like what I would assume would be served at an afternoon tea party. These lemon lavender cookie bites are crispy yet spongy, thin, and darn addicting! Don’t say I didn’t warn you!
Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
These gluten free/grainfree/dairyfree lemon lavender cookie bites are a little bit like what I would assume would be served at an afternoon tea party. They are crispy yet spongy, thin, and darn addicting! Don't say I didn't warn you!
Ingredients
- 1 cup almond flour (this one is yummy)
- 1/4 cup of sifted coconut flour
- 1/2 teaspoon baking powder
- 4 large eggs, room temperature
- 1/4 cup raw honey
- 1/3 cup coconut oil
- 3 teaspoons vanilla or vanilla bean paste
- 2 drops food grade lavender essential oil or 2 teaspoons dried lavender
- 1 squeeze of lemon juice
- Zest from one medium lemon
Instructions
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper.
- Mix the almond flour, coconut flour, and baking powder together into a bowl. Set aside.
- Beat eggs for 3 minutes with an electric mixer until fluffy.
- Add the raw honey, coconut oil and vanilla. Combine well.
- Gently stir in the lavender, lemon juice, and zest.
- Gradually fold in the dry ingredients then mix until all ingredients are thoroughly incorporated.
- Spoon batter onto cookie sheet and flatten it out to the size of a half dollar.
- Bake for 8 minutes. Check. Cookies should be spongy when done. If you need to bake them longer, check every 2 minutes.
- Cool before serving.
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Nutrition Information:
Yield: 24Serving Size: 1 cookie
Amount Per Serving:Calories: 56Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 22mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 3g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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About The Author
Jennifer, author of Hybrid Rasta Mama, is a former government recruiter turned work-at-home mama to a daughter brought earthside in early 2009. She is passionate about and writes about holistic health and wellness, natural/green living, toxic mold awareness, and the benefits of coconut oil. She frequently shares allergy friendly recipes on her site as well as DIY herbal remedies, DIY natural body care, and natural cleaning recipes.
Jennifer graduated with honors with a Bachelor's Degree in Ethnic Studies. In January 2019 she became a certified mold and moisture intrusion inspector. She has completed coursework in the naturopathic series offered by the Avicenna Institute and accredited through the Board of Natural Medicine Certification Council.
Jennifer is a member of the International Association of Certified Home Inspectors as well as the International Society for Environmentally Acquired Illness.
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Comments
Midge says
Have you made this page so that we may not copy and paste? Looks like a great recipe. :/
Reply
Jennifer says
The recipe is now in a new format so you can print it out! 🙂
Reply
Aisha Smith says
Looks fantastic! I never know how to use lavendar in cooking, somehow it never seems like a sweets kind of herb, more savoury in my opinion, but lemon seems like it would be a good thing to mix it with.
Just fyi, I think you meant to say “1/2 teaspoon” baking powder, but you left out the “teaspoon” part. Might end up confusing someone, so I thought I’d let you know.
Reply
Jennifer says
Thanks Aisha! I fixed that goof up!
Reply
Megan says
I wasted my last 4 eggs on this recipe, and it was nothing but a wet mess. Such a disappointment. 🙁
Reply
Jennifer says
Hi Megan! Did you make any substitutions or follow the recipe as written? That is so odd because I make this recipe a lot and have not had that happen. I would like to troubleshoot so this doesn’t happen again!
Reply
Sarah says
Lovely recipe, only it says vanilla in the method but I can’t find it in the ingredients, might be my eyes. Still came out lovely. Thank you for a lovely recipe. Sarah
Reply
Jennifer says
Oh my gosh! Thank you for catching this. You can use 1 tsp vanilla. I am glad it worked still! 🙂
Reply
