Being a “Domestic Goddess” I love to use herbs to heal, nourish and delight the senses… These cookies all that and more! I think they’re a cross between a cookie and a tea cake. Be sure to cook them well or they will be very crumbly.
They are always a BIG hit in our home. I’m hard pressed to get them safely into a storage container. These babies get gobbled up while standing at the counter. As a matter of fact, the last time I made them, I placed a plateful of 3 dozen of cookies on my counter and when I came back downstairs our dog Luciana ate all but 9 cookies. I was really ticked off! Luca slithered off to her doggie bed as her head hung in shame. Sheesh!
Try them with a cup of your favorite tea or lemonade with mint sprigs for a light and delicious afternoon snack. Be warned, they can be addicting and its hard to eat just 1 or 2 or 5, for that matter….beware, your dog will REALLY like them too!
2 sticks of unsalted organic butter, room temperature
1 cup Xylitol or a sugar substitute of your choice
½ teaspoon salt
2 free range eggs, beaten
2 teaspoons vanilla extract
2 tablespoons Lavender Buds (food grade)
2 & 1/2 cups Almond Flour (blanched)
2 teaspoons Aluminum Free Baking Powder
- Preheat oven to 375 degrees.
- Cream the butter, xylitol and salt until fluffy.
- Add the beaten eggs and vanilla extract and mix well.
- Slowly add the almond flour and baking powder and mix on low speed until well incorporated.
- Gently fold in the lavender buds.
- Make small quarter sized mounds with teaspoons and place on a parchment paper lined baking sheet. Note: If you make the mounds too big, the cookies will be large and fall apart more easily. Keep them quarter-half dollar sized at most.
- Bake in a 375 degree oven for approximately 10-14 minutes or until all the edges are a toasty brown. The time will vary based on your oven. Note: I switch the bottom baking sheet with the top baking sheet in the oven after 10 minutes. I find it bakes everything more evenly since the bottom rack in my oven gets cooked the quickest in my oven.
- Take out and let cool.
- Transfer cookies to a container. I do not put a lid my container at first; instead I put the container into a brown paper bag and roll it closed. I find that sealing the container too quickly causes the cookies to become too soft. I put the lid on the container after a day or so, once the cookies are hardened a bit, if they last that long….