Raw Lavender Lemon Tea Cookies

Susan | March 23, 2012

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.

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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!

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Thess wrote on March 29, 2012

Thanks Susan. This is perfect timing definitely making this tomorrow because I am already craving new treats. I also can’t wait for your recipes ideas in your cacao paste because I have some stored but not sure what to do with it.
You’re amazing!!

Thanks!

Andrea wrote on March 29, 2012

Thanks Susan. I am going to make these over the weekend. They look delicious 🙂
Lemon, lavender, coconut – my favorites!

Bekah wrote on March 29, 2012

Gourgeous and delicious! I will have to reserve time to make these this weekend. I am allergic to coconut.What is a great subsitutue?

Thanks!!

sarah wrote on March 27, 2012

These look divine! Thank you for all of your hard work and dedication! I love your site! xo

Jennifer Graft wrote on March 27, 2012

My daughter is allergic to cashews so we do not keep them in the house. Typically I sub hemp seeds for cashews in recipes. Will hemp seeds work for these cookies? Thank you!!

D wrote on March 26, 2012

Have been looking all over for a recipe Exactly like this one – a cookie/cake I already Love, made with nut flours. Have been converting to a no wheat, little sugar, corn, potato, food list from Doc that eliminates inflammation (which causes body pain), and, it actually does work, almost immediately. But even though I am not much of a sweets eater I have craved cake and cookies, ones I already Love. Specifically, a ‘tea cake’. Lem-Lav tea cakes are a favorite and I think they will be even more delicious with the nut flours instead of wheat flour. Have everything but the oil, so, will be making them soon. Thank you so much.