I think I’m on a bit of a vegan kick these days. First came the Marcona Almond Mayo sans eggs and now these vegan Lemon Lavender Cookies.
Don’t worry, even though this recipe sounds a tad weird, it’s subtle and I think, delicious. It kinda reminds me of the recipe in my gluten free cookbook for Rosemary Hazelnut Cookies.
- 1 ¼ cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 teaspoons dried lavender, finely minced
- ¼ cup grapeseed oil
- 3 tablespoons agave nectar
- 1 tablespoon lemon zest