Raw Lavender Lemon Tea Cookies
Spring has come so early to so many parts of the country this year. Normally, I would still be shoveling and instead I am picking dandelion greens! I am not sure how I feel about this, being a snow and winter lover. But ever the optimist, I have decided to jump into spring with both feet. Even if I am missing the snow, it doesn’t mean that I can’t get into the mood with these easy little raw Lavender Lemon Tea Cookies. The ingredients are easy to find, no dehydrator is needed and they come together in a snap. A true taste of spring, lemon and lavender love keeping company.
The base of these delicate little cookies is cashew flour that you can make yourself in your high-speed blender. Cashews are wonderful nuts for desserts. Don’t let their mild, sweet flavor deceive you. Cashews have a wonderful nutritional profile. Cashews are full of anti-oxidants and that is good for your heart. They have a lower fat content than most other nuts, and the fat that is in cashews is considered healthy fat. Approximately 75% of the fat in cashews is unsaturated fatty acids. The unsaturated fatty acid content is oleic acid which can actually lower cholesterol. Cashews are also a great source of magnesium, which is not only great for your bones, but also helps to keep you calm and relaxed.
MAKES 2 DOZEN
- 3 cups cashew flour
- 1/2 cup almond flour*
- 2 tablespoons lavender, divided
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1/2 teaspoon vanilla (optional)
- 2 tablespoons coconut oil, melted
- 2 tablespoons raw agave nectar (or liquid sweetener of choice)
- 1/2 cup dried coconut
- To make the cashew flour: Process cashews 1/2 cup at a time in high-speed blender. Sift and re-blend the chunks until you have a silky flour. Don’t over blend or you will get cashew butter. 1 cup of raw cashews makes aproximately 1 1/2 cups of flour.
- Mix together cashew flour, almond flour, 1 tablespoon of the lavender, lemon juice, zest, vanilla, coconut oil and agave.
- Roll into balls and set aside.
- Powder the coconut in a high-speed blender or coffee grinder. Mix together with remaining 1 tablespoon lavender and roll the balls in this mixture.
- Chill to set.
*I used almond flour that I made from almonds with the skins removed for this recipe. It is not necessary for the taste but is prettier in the picture!