Gluten Free Lavender Shortbread Cookies

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Gluten Free Lavender Shortbread Cookies

I made these for my mom on her birthday, which happens to be today, Oct. 2nd! She has a severe sensitivity to gluten, corn and all foods from corn derivatives, and refined sugar. Finding a sweet treat is a bit of a challenge so I decided to try and modify the rosemary shortbread recipe on this site. In fact, I made both lavender and rosemary shortbread. Check out how I did it!

  • Prep Time: 10 mins
  • Cook Time: 8-10 mins
  • Cooking Temp: 350 degrees
  • Servings: Makes 10-12 small cookies

Ingredients

  • 3 tbsp(s) unsalted butter, room temp
  • 3 tbsp(s) coconut sugar (if no problems with sugar, use powdered sugar instead)
  • 1/2 tsp(s) vanilla extract (there is one company that offers an extract without a corn-based alcohol)
  • 1 pinch(s) kosher salt
  • 1/2 tsp(s) lemon zest
  • 1 tbsp(s) ground (culinary) lavender flower
  • 1 cup(s) Almond Flour

Tips and Suggestions

Can substitute fresh chopped rosemary in place of the lavender.

Instructions

Step 1:  Turn on oven to 350 degrees and line a cookie sheet with parchment paper.

Step 2: In a mixing bowl, cream the butter and sugar on medium speed for several minutes or until fluffy.  Mix in the vanilla,lemon, lavender, salt and flour until combined. 

Step 3:  Using your hands, roll 1 1/2 " balls and set onto cookie sheet about an inch apart.  Use a fork to create a cris cross pattern. 

Step 4:  Bake.  Check at 8 min. for doneness.  Top of cookie will only be barely browned.  I check for light browness under the cookie.  

Enjoy!

 

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