Prep Time: 10 minutes
Bake Time: 10-12 minutes x 2
Yields 12 cookies
- 1/4 cup room temp vegan butter (Becel, Earth Balance, etc)
- 1/2 cup + 1 tbsp cane sugar
- 2 tbsp light coconut milk
- 1/2 tsp pure vanilla extract
- 2 tbsp freshly grated lemon zest – approx. 2 lemons (organic if available)
- 1 cup + 1 tbsp unbleached AP flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 2 tbsp of dried lavender
Preheat oven to 350 degrees
I don’t bother using a wet and dry bowl when baking cookies. The key is to mix the wet ingredients together first then adding your dry on top. It saves time and dishes! 🙂
Start by combining room temperature vegan butter and 1/2 cup of the cane sugar in mixing bowl until smooth.
**If you only have chilled butter break it up with a spoon for a few seconds until it warms up. Do not heat up it up in the microwave. You do not want melted butter.**
Add coconut milk, vanilla and 1 tbsp of lemon zest and mix.
On top of the wet mixture add flour, baking soda, baking powder, salt and 1 tbsp of lavender. Stir all ingredients together. The dough will form into a pliable ball.
In a small bowl add the left over tbsp of lavender and lemon zest as well as the 1 tbsp of cane sugar. Mix together and set aside.
Roll the dough into 12 piece and dip each ball into the lavender, sugar and lemon mixture before putting on a baking sheet lined with parchment paper.
Place 6-8 cookies on the baking pan at a time. These cookies expand quite a bit and the last thing you want is one huge cookie!
Bake in the oven for 10-12 minutes. Let cookies cool for at least 10 minutes prior to moving them.