When I started this blog, I promised recipes. At long last the time for a new recipe has come! I’m very excited to share this one with you.
Lavender has always been sort of hit-or-miss for me. A lot of the time it makes me really sleepy (thanks, aromatherapy…). My boyfriend, on the other hand, absolutely LOVES lavender. He was my inspiration for trying these out. Incidentally, that means these are pretty strong with lavender flavor. Feel free to scale it back if you’re looking for something more subtle.
Before I get too far, I want to let you know that this post contains an affiliate link. As an Amazon Associate, I earn from qualifying purchases. I plan to use links like this in the future, but I will always make them clear to you in the moment. That said, if you’re looking for a quality stand mixer please feel free to use my link! (That’s the affiliate link.)
Alrighty! Let’s get baking!
The Recipe
Because these are egg free cookies, the first thing you’ll want to prep is the flax seed egg. I’ve discussed how these work in a previous post, but basically the way these gel is going to simulate an egg.
While that sets up, you want to measure out the dry ingredients. Mix together the flour, cornstarch, some of the baking powder (see recipe card below) and salt. You want to make sure everything is evenly combined. Then, set it aside for later.
Next, using a food processor, you’re going to make lavender sugar. This is the way to effortlessly incorporate lavender flavor and fragrance into your cookies. Pulse together the sugar and lavender for about 30 seconds to a minute. When you remove the lid, it should look almost like smoke with the sugar moving through the air.
In your stand mixer, with a paddle attachment, cream the butter and lavender sugar. If you’re looking for a good stand mixer, I recommend a Kitchen Aid. They are sturdy and user friendly. I absolutely adore mine. As a reminder, I earn from qualifying purchases as an Amazon Associate. I wouldn’t recommend it to you, though, if I didn’t love it. It’s technically my boyfriend’s, but I secretly claim it as my own (shh don’t tell!!). When that looks good and creamy, add in your flax seed egg.
While that’s mixing, combine the remaining baking soda with the apple cider vinegar. It’s going to create a reaction that bubbles up really fast.
Add that to the bowl and mix everything together. Now you’re ready to SLOWLY add your dry ingredients. I like to do about a cup of flour mixture at a time. This helps to avoid everything blowing up into the air instead of staying in your bowl. Mix the dough together for a minute or two after adding all of the dry ingredients to make sure everything is well combined.
Remove the bowl from the stand mixer. Using a spatula or wooden spoon, mix in the chocolate. I personally prefer the spatula to help keep everything off of the sides. Less on the sides means more cookies – which is never a bad thing.
I like to use a rounded tablespoon to measure my cookies. Roll the dough into a ball and place it on a greased cookie sheet. I push them down a little bit with my thumb before I put them into the oven, but that’s all up to you. Put your own flare on it!
Bake at 350 degrees for 8-10 minutes. Top with a little sea salt or keep them plain, but either way they are delicious!
I’d love to hear from you about how this recipe worked for you! Reach out to me with questions and/or pictures of your beautiful cookies. Thanks so much for reading! I hope you enjoy!
