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!
Anne wrote on March 31, 2012
Absolutely scrumptious! Took me a long time to make the cashew flour but other than that it was simplicity itself! Really delicious. Have loved all the recipes I have tried.
Have some of your onion & sunflower seed and the zucchini and carrots breads in the dehydrator at the moment.
You have a fabulous website. Very talented lady…recipes, photographs, graphic design….all first class AND you find time to read and respond to many e-mails. Amazing rawmazing Susan!!
If I can ever get my paypal account sorted I plan to purchase all of your books. I live in the UK but my son lives in the USA. Would you accept a check (USA Bank) or is paypal the only acceptable method of payment?
Lou Whitcomb wrote on March 31, 2012
I want to make these, as always they look so gooood. But…I can’t eat anything that is not gluten free. What and where can I buy sugar free coconut that hasn’t been packaged with gluten foods? Thank you for your help.
Susan wrote on March 31, 2012
Since our focus is on raw and not gluten free, I honestly don’t have an answer to this. You might have to contact the manufactures, do a google search, etc. You could try the nuts on-line people. They sell a certified gluten free coconut flour. I would contact them and see what they say about their dried coconut. Cheers!
sathya furtado wrote on March 29, 2012
Sorry, what and where can one get “lavender”? Is it dried? fresh? other Pardon the ignorance. Is almond and cashew flour available somewhere? Just learning…..
The recipe and desert looks simply scrumptious.
Would you come to teach a class to Houston? for a meeting/gathering around June 15th. this year.? What wd your requirements be?
Barbara wrote on March 29, 2012
Hi Susan, I was so impressed with this recipe that I made it this morning. It was so easy and “to die for”. It is another amazing recipe from you. Many thanks, Barbara
Heather wrote on March 29, 2012
These looks amazing, and I was excited that I had everything I need to make them right this instant!
Autumn wrote on March 29, 2012
These look so wonderful! But… I’m allergic to cashew and almond. Bummer- but I’ll try using another nut. I’m open to suggestions. I really love your blog and recipes, thanks so much for your great work!
Susan wrote on March 29, 2012
You want to use lavender buds and you can find them in the spice section of most any grocery store. Make sure you get organic buds that are intended to eat.
Kenda wrote on March 29, 2012
I’m sure this sounds dumb but where do I find lavender and should it be in powdered form or liquid? This recipes sounds awesome and I’d love to make it. Thanks!!
Kenda.
Bridget Bagley wrote on March 29, 2012
I would like to. Intact your website designer I.e. graphics designer. I would like to use them. Thank you. Bridget Bagley
Susan wrote on March 29, 2012
I am my website / graphic designer. 🙂