- 3/4 cup all-purpose flour
- 1/2 cup almond flour
- 2 tablespoons arrowroot
- 2 tablespoons sugar
- 1 tablespoon dried lavender
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, cut into 1/2-inch pieces, chilled
- 1 large lemon, zested
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.
Per cookie (25): Calories: 70; Total Fat: 5 grams; Saturated Fat: 2 grams; Protein: 1 gram; Total carbohydrates: 6 grams; Sugar: 2 grams; Fiber: 0.5 gram; Cholesterol: 10 milligrams; Sodium: 47 milligrams