Lavender brings a really unique flavor to food, and is one that doesn’t get used often. If you see some at your local farmer’s market, or have some growing in your garden, this is an excellent way to use it.
Lavender goes really nicely with sweet flavors, and pairs perfectly with the lemon, pistachios and chocolate chips in this recipe.
You can use the leaves and the flowers of lavender, but the flowers tend to have a softer flavor. If you’ve never used lavender in your cooking before, start with a small amount and see how you like it.
This recipe is also delicious without the lavender, and some ground cinnamon in its place. My 3-year-old nephew loves these cookies with cinnamon and raisins.
Prep time: 15 min (after cooking the quinoa)
Bake time: 20 min.
Makes 24 cookies.
- 1/2 cup almond butter (or other nut/seed butter, like sunflower or tahini)
- 3/4 cup unsweetened applesauce
- 1/2 cup unrefined sugar (coconut, date, sucanat)
- 2 cups cooked quinoa
- 2 Tbsp ground flax, mixed in 3 Tbsp water
- 1 tsp lemon zest (optional)
- 3 Tbsp fresh lemon juice (or 1 Tbsp concentrated)
- 1 tsp vanilla extract
- 1-3 tsp fresh lavender (leaves and/or flowers)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/4 cups coconut flour, brown rice flour or ground almonds (or if you use whole wheat, spelt or another type of flour you’ll probably only need 1 cup)
- 1/2 cup pistachios, shelled and chopped
- 1/2 cup non-dairy chocolate chips
- Put 1 cup dry quinoa in a pot with 2 cups of water and a pinch of salt. Bring this to a boil, and then simmer (covered with a tight-fitting lid) for about 20 minutes, or until all the water has been absorbed. You’ll have some quinoa left over, but if you try to cook a smaller quantity it doesn’t tend to cook as well. Lucky you, you can use it in another recipe :)
- Preheat your oven to 400 degrees F. If it’s a really hot day, you can also bake the cookies in your BBQ on low.
- Put 2 Tbsp ground flax in a small bowl with 3 Tbsp water and let it sit to turn into a jelly-like texture.
- Mix together the almond butter, sugar and applesauce in a large mixing bowl until it’s smooth. Add the quinoa and the flax mixture, along with the lemon, zest, vanilla and lavender. Make sure everything it combined well.
- Add the baking soda, baking powder and flour and stir gently until all of the dry ingredients are incorporated into the wet.
- Fold in the pistachios and chocolate chips, then form the dough into cookies on a lined sheet. Press them down flat before baking at 400 degrees F for 20 min.
- Take them out of the oven, and let them cool for a few minutes before transferring to a cooling rack and letting them cool completely. They will be a bit delicate until they’re fully cooled, so try to keep yourself – or your family – from diving in too soon.