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!
Laura wrote on June 22, 2013
Super easy. Amazing!!! Thank you. Will share!
Elenie Smith wrote on May 30, 2013
Hello, I am totally new to your site. And I am loving the possibilities. But I see that you use a lot of cashews in your recipes. I LOVE cashews. Ate them ALL the time. But have just discovered that there is something in cashews, Tryptophan, which puts me into a mental la la land. I thought I was just cruisie. I think i will need to substitute almonds or other nice nuts. Would that be OK too?
Susan wrote on June 2, 2013
Every nut has a different taste and texture. They are not interchangeable in recipes. Some can be, pine nuts can work in desserts, and some sauces but each recipe is different. 🙂
Tawanda wrote on April 28, 2013
These cookies are absolutely delicious! Thank you so much for sharing this recipe! I made my first batch exactly how the recipe says, and they were so yummy! However, my second batch I rolled the cookies in melted coconut butter, and then the coconut and lavender. My husband and I loved those too! We love coconut, so whenever more coconut can be added, we add it! Once again, thank you so much!
Rhonda wrote on August 5, 2012
I love lavender and lemon…. Yum.. to anyone looking for lavender. a few years ago I bought my edible lavender online at limauge Boutique. I haven’t checked to see if they are still up and running. They sold lavender lemonade packets too. So yummy..
jueli wrote on June 10, 2012
hi susan Am located in Australia. Having real challenge with raw food, even though i know it is fantastic for not having to “Cook”. My challenge is mainly the thought etc needed for soaking ahead of time, for dehydrating etc,. I wondered if there is a recipe for some staples such as flatbread,(without sprouting) a cake, biscuit( like lavender balls) (have never seen lavender buds in our stores! can i use lavender from the garden which we grow here!)
I would like to start with these three staples that are easy, and that i can put one day aside a fortnight and make them all . then i know i have the snacks i need for fast food and i am not cooking it.
Also, a soup that is warm in winter that is easy ie like pumpkin (cannot think how to have raw pumpkin warmed! currently i roast in oven at 150% then just blend with water and it is delicious with a jap pumpkin only so skin goes in and a little celtic sea salt, and then put oat or some other nut or grain milk in just to bring out flavour.
Wouldappreciate so much your guidance here. I simply dont want to cook, spend hours in the kitchen, and that is one of the reasons i wanted to go to raw food apart from my health. i find though if i have to soak dehyrdrate etc, that i just stick to a few recipes and that is it. The flatbreads i know would make a difference. Guess it is more of the “staple recipes to have snacks on, a main meal and a sweet, some crackers, biscuits and a pie that are all simple and dont take long. am a person who can eat the same thing all the time, if i like it, and dont care about changing, so long as i am having nutrition for the body that fulfills all the needs, i could live on one biscuit bar only eating it all the time! I hope you can assist me, as have been trying to do this for over twelve months now, and still not there. Your inspiration as a person, someone who shares their knowledge, who gives of yourself freely, and such an uplifting site has kept me going, so now i thought i would just ask ! thank you so much. Have a lovely day. cheers Jueli Mackintosh Australia
Jackie wrote on April 30, 2012
Made these yesterday…AMAZING!!
Milena wrote on April 22, 2012
Thank you so much for all of your gorgeous recipes! I can’t wait to try them =-) =-)
Kathy wrote on April 6, 2012
I know this sounds lame but I am new to this way of cooking and doing things and have a question concerning the lavender. Do you know of a online place where one might get the lavender? I have tried our markets, Safeway, Save Mart, Raley’s and Cost Less Foods and have struck out. I looked online at Mountain Rose Herbs but only find Lavender Flower and Lavender Flower Powder listed. In reading about them it doesn’t say anything about it being a bud. I would really like to try these and any help would be appreciated. Thanks
Catherine wrote on April 2, 2012
Ditto!! I always look forward expectantly to your emails because your recipe photographs are such a delight to the eye! And though I am not raw, I am easily seduced to try your easy-to-do recipes.
Thanks for your culinary and photographic skills~