Lavender “No-Sugar” Cookies (With Vegan Option)
Ingredients
- 1½ cups grass-fed organic sea-salted butter softened OR 1½ cups coconut oil, extra-virgin AND unrefined AND ¾ teaspoon pink Himalayan salt OR sea salt, ground
- 1⅓ cups Christmas Cookie Blend
- 5 pasture-raised organic eggs, room temperature* OR 2½ tablespoons egg replacer PLUS ⅔ cup purified OR distilled water
- 1 tablespoon organic pure vanilla extract OR Homemade Vanilla Extract
- 1 drop lavender essential oil (optional)
- 5 cups gluten-free all-purpose flour
- 5 tablespoons organic dried lavender flowers
- 2 teaspoons non-aluminum baking powder
- 1 teaspoon pink Himalayan salt OR sea salt, ground
Instructions
- In a large mixing bowl, cream together the butter and Christmas Cookie Blend until smooth. Beat in the eggs and vanilla extract. Add the lavender essential oil, if using.
- In a separate bowl, stir together the flour, lavender flowers, baking powder, and salt until well combined.
- Add the wet ingredients to the dry ones and gently fold in until mixed. Cover, and chill the dough for at least one hour or overnight.
- Once the dough has chilled, preheat the oven to 400°F. Roll out the cookie dough on a floured surface into a rectangle ¼- ½-inch thick. If the dough sticks, spray it lightly with unrefined (non propellant) coconut oil, avocado oil OR olive oil cooking spray. Cut your cookies into shapes using your favorite cookie cutter. You may need to spray your cookie cutters to keep the dough from sticking.
- Place cookies 1-inch apart on ungreased cookie sheets. Bake for 6-8 minutes.
- Cool completely on a serving tray at room temperature.
Notes
*Use 6 room temperature pasture-raised organic eggs to make your cookies extra soft.