Spring has sprung! I cannot think of a set of ingredients that says spring more than these: lemon, lavender, and coconut. These are three of my all time favorite flavors, plus they are so fresh and cheery! It’s like I can smell the flowers blooming and the sun beating down. The first time I made these, it was a Christmas present for my bestie (along with some other things) and her entire family asked me for the recipe. It was a hit! The second time I made these was for my family and they were gone within a few hours. My dad even said, and I quote, “holy sh*t. I think this is the best cookie I have ever eaten.”
Clearly these cookies are a crowd pleaser. Plus they are pretty easy to make vegan! I tried this once and they came out just as yummy, but a little more delicate. These are already dairy free, so all you have to do is leave out the egg. If you do this, I highly recommend that you pack these babies down instead of rolling out the dough with a rolling pin. As long as you pack them tight, they’ll stay together well and taste just as great!
There are a few considerations to take when adding your lavender. Try to keep in mind how fresh your lavender is. It will have a much stronger taste is fresh off of the flower. When I made this recipe, mine had been sitting in our cabinet for a while, so maybe it was not as strong as what yours will be. I am a HUGE fan of lavender, so naturally I added a ton. No one seemed who tried the cookies thought that it was too much, but if you are not a lavender fanatic, maybe ease into this one.
Ingredients
Cookies
1/2 cup of coconut oil (not melted)
1 cup sugar
1 tbsp dried lavender
zest of 1 lemon
juice of 1 lemon
1 tbsp dairy free milk
1 tsp vanilla
1 egg
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Icing
1 cup powdered sugar
2-3 tbsp lemon juice
Instructions
Preheat oven to 350°F. Line baking sheet with parchment paper.
In a standing mixer or with an electric mixer (or by hand), beat the sugar and coconut oil together until smooth. Stir in the dried lavender, but save some to sprinkle on top. Then add the lemon zest and juice, milk alternative, and the egg.
In a separate bowl, mix together the dry ingredients: flour, baking powder, baking soda, and salt. Once combined, slowly add the dry mixture in with wet ingredients. Mix until the dough is the same consistency throughout. It is okay if you still see little chunks of coconut oil; it will melt into the cookie when you bake them.
Roll out the dough on a floured surface. Use a 16oz mason jar lid to cut the cookie shapes out.
Bake for 10 minutes for chewy cookies, and add an extra two minutes or so if you like your cookies crunchy.
Allow the cookies to cool, and in the meantime make the icing. Put all of your powdered sugar into a small to medium mixing bowl, then slowly add in your lemon juice while stirring continuously. Keep adding juice until you have a thick liquid consistency.
I would suggest only icing half of the cookie or doing a light drizzle because this is some sweet stuff! Sprinkle your extra lavender on top while the frosting is still wet.
Eat up! Share with friends! Have a picnic! Bask in the spring glory.
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