These crumbly, shortbready oatmeal cookies taste like summer to me with bright lemon and warm lavender. They get a little crunch from macadamia nuts and a bit of chew from the oats. They’re the perfect accompaniment to a cup of tea sipped on a late, sunny summer afternoon as you take in the breeze on the shady back porch.
What’s to love about:
- rich in dietary fiber
- regular consumption may help prevent heart disease and help lower blood pressure
- may lower the risk of colorectal cancer
- a powerful anti-fungal that works by destroying the cell’s membrane
- helps heal wounds and soothe rashes and bug bites
- has a calming effect and helps reduce anxiety, insomnia, and depression
- 1 cup gluten-free flour blend
- 1 tsp. baking powder
- 1 tsp. arrowroot powder
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut butter
- 1/4 cup coconut milk
- 1 Tbsp. flaxseed meal + 3 Tbsp. water
- 1 1/2 tsp. lemon-flavored liquid stevia
- zest of 1 small lemon
- 1/2 cup toasted macadamia nuts, roughly chopped
- 2 Tbsp. - 1/4 cup lavender buds
- Preheat the oven to 350-degrees and line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, and arrowroot powder.
- In the bowl of a stand mixer, mix the applesauce, coconut butter, coconut milk, flaxseed meal/water, stevia, and lemon zest until creamy. Add the nuts and lavender and pulse a few times to incorporate into the dough.
- Scoop up about 2 tablespoonsful of dough, roll into a ball, and place on a cookie sheet. Flatten. Proceed with the remaining dough. Bake the cookies for about 25 minutes, switching pans halfway through for even baking.
- Let cool on the pans for about 10 minutes before transferring to wire racks to cool completely.