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.
Raw Lavender Lemon Tea Cookies
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!
Cary wrote on March 26, 2012
Just made these, they are amazing. I froze half so hopefully I’ll still have some in a few days. My husband can’t stop grabbing them each time he passes through the kitchen.
Juniper Rain wrote on March 25, 2012
i need to make these!!!!!!! i love lavender and lemon!!
dee wrote on March 25, 2012
Is the almond flour made the same way as the cashew flour, or is it made from the resisdue of almond milk?
Chris wrote on March 24, 2012
Spring? I WISH!!! It’s 90 degrees in Phoenix today! Beautiful cookies, by the way! Ü
Britt wrote on March 24, 2012
Yum–these not only look delicious, but perfectly lovely for spring!
Lauren J @ The Barn wrote on March 24, 2012
These look incredible. We make lavender cocktails sometimes, not sure why I never thought to make them into a cookie. Simply beautiful!
Jen {The Wholehearted Life} wrote on March 23, 2012
Oh yum! Those turned out gorgeous! I can’t wait to give them a try :). Thanks for the continued inspiration!
Gabby @ the veggie nook wrote on March 23, 2012
These are just beautiful! I love the combination of lemon and lavender. I am definitely bookmarking these 🙂
Amanda wrote on March 23, 2012
You. Rock.
These are gorgeous and look delicious!!!