Instead of flour, almond meal is used to make this a lighter, gluten-free cookie. I'm working on a light lavender cookie recipe with whole wheat flour, but haven't perfected it yet, so I would advise NOT substituting just yet. I'll post a whole wheat flour recipe when I make it work.
Ingredients
1½ cups almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
1 drop of therapeutic grade lavender essential oil (or 2 teaspoons minced lavender)
1 egg
3 tablespoons honey
2 tablespoons butter, melted and cooled
Zest of ½ lemon
Here's what you do:
Preheat oven to 350 degrees.
Combine flour, salt and baking soda in bowl. Blend egg and honey, add lavender and lemon zest. Mix in dry ingredients. Drop spoonfuls onto cookie sheet and bake for 12-13 minutes. Allow to cool completely before serving. Makes about 12 cookies.
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