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Lavender and Lemon Cookies

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 25 to 27 cookies
  • Nutrition Info
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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


  1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
  3. 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.
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