As someone who LOVES chocolate, the classic choco-chip cookie could forever please me. While that may seem juvenile, try to tell me your heart isn’t instantly warmed by the smell of freshly baked chocolate-chip cookies. You’re human, so of course it does.
Well, my boyfriend (and designated taste-tester) really doesn’t like chocolate desserts. Ditch him, right? WRONG. Instead of viewing our differing preference to chocolate desserts as a compromise, I chose to rise to the challenge.
The gung-ho chef in me took this opportunity to create something different. His favorite dessert flavors? Lemon. Ugh, how dull. But, alas, I could work with it. So in order to amp up a sad, lemon cookie, I added some lavender to the mix. Call me crazy, or don’t (please don’t), because the results were anything but boring. These herby, chewy, sweet, and subtly tart cookies have become a true contender for my favorite flavor. Not to mention, I feel extremely sophisticated enjoying a couple of these alongside a cup of tea.
Transform your nightly milk and cookie combo with a batch of these…
Lemon Lavender Pistachio Cookie
Yields: 12 cookies
INGREDIENTS:
- 2 cups almond flour
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ⅓ – ½ cup of roasted, chopped pistachios
- 1 teaspoon of ACV
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon lavender
- zest of 1 lemon
DIRECTIONS:
- Preheat oven to 350.
- Mix all ingredients by hand and fold in pistachios.
- Take a heaping tablespoon and spread onto greased baking pan. Top with more lavender.
- Press with fingers to create desired cookie shape as they won’t spread during baking.
- Bake for 12-15 minutes.
- Let cool for AT LEAST 10 minutes before trying to move as they continue baking after pulling out. They won’t be “golden brown,” but don’t think that means they are underdone !!
the exhale 