Lemon Lavender Cookies – a delicious recipe with baking flour, coconut sugar, salt, dried lavender, coconut oil, freshly squeezed lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Prepare a baking sheet with a slipsheet or parchment paper or use a nonstick baking sheet.
2
Using a standing mixer or hand mixer, blend together coconut oil, coconut sugar, salt, lemon juice and lavender. Slowly fold flour into the batter by hand to combine. Do not over combine.
3
Scoop a heaping tablespoon of the batter onto the baking sheet. Pat the dough down to form the batter into the shape of a cookie as these will not flatten or rise when they bake. Sprinkle lemon zest over the cookies.
4
Bake at 350 degrees F 8-10 minutes until they are slightly golden around the edges. Remove from the oven and immediately transfer cookies from the baking sheet using a spatula to a wire rack to cool completely.
5
Devour or keep up to two weeks in the refrigerator!
437
kcal
Calories
30
g
Fat
41
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Gluten Free 1 to 1 baking flour, 1/3 cup coconut sugar, 1/4 teaspoon salt, 1 tablespoon dried lavender, finely chopped, and more.
Yes, Lemon Lavender Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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