Gluten Free Shortbread Cookies with Lavender, Ginger, Walnuts (Vegan)
Total Time
46 minutes
Prep Time
5 minutes
Cook Time
11 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
8 servings
- 1/2 cup tapioca flour (sifted)
- 1/2 cup almond flour (sifted)
- 1/2 tsp ground ginger
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 cup finely chopped walnuts
- 1 1/2 tsp culinary grade lavender buds
- 4 tbs coconut oil (melted)
- 3 tbs maple syrup
How would you rate this recipe?
Preparation
Step 1
In a large mixing bowl, combine dry ingredients. Stir until uniformly mixed.
Step 2
In another bowl, combine coconut oil & maple syrup. Whisk well.
Step 3
Pour your dry ingredients into your wet ingredients. Stir until you have a smooth (slightly sticky) dough.
Step 4
Roll into a log (about 8" long). Wrap, and then freeze for at least 30 minutes.
Step 5
Preheat oven to 350°F. Line a cookie sheet with parchment paper, set aside.
Step 6
Remove your cooled cookie dough from the freezer & unwrap.
Step 7
Slice into cookies about 1/4" thick. (Alternatively, you can slice
Step 8
what you would like to make & freeze the rest for later use!)
Step 9
Place sliced cookies onto your parchment lined cookie sheet at least 1" apart - as your cookies will expand a little while baking.
Step 10
Bake for 11 minutes, or until the edges are beginning to turn golden.
Step 11
Let cool completely before serving.
Step 12
Enjoy!
Step 13
Save recipe for the next time?
