Vegan Lemon Lavender Shortbread Cookies

Lemon Lavender Shortbread Cookies on a white plate sprinkled with lavender flowers and Lemon peels

Servings

makes 25 cookies

In partnership with our friends at the VegNews Test Kitchen, this classic shortbread cookie recipe features organic monk fruit instead of old school sugar and gets a modern twist with the delicately delicious flavors of lemon and lavender. The result is a buttery, sweet cookie with absolutely no added sugar that’s perfect for everything from traditional afternoon tea to a summer picnic featuring iced tea at the lake. The Test Kitchen recommends getting creative on your own and swapping out the lavender for any other herb of your choice. Whichever is freshest at your farmers’ market! We experimented with rosemary, which also worked well, and for an even stronger lemon flavor, add an additional teaspoon of lemon zest.

Ingredients

½ cup Monk Fruit with Erythritol, Organic Powder

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon dried lavender buds

½ cup Virgin Coconut Cooking Oil, Organic

1 teaspoon lemon zest

3 tablespoons fresh lemon juice

2 tablespoons water

Directions

Preheat oven to 350 degrees. In a large bowl, mix together monk fruit sweetener, flour, baking powder, salt, and lavender.
Add melted coconut oil, lemon zest, lemon juice, and water. Mix until combined.
Using 1 tablespoon of dough, form ball and place onto cookie sheet. To create perfect, uniform cookies, we suggest using an ice cream scooper. Repeat with remaining dough, and then using a spatula or your hands, gently flatten balls into disks.
Bake for 10 minutes, or until edges just slightly begin to brown. Remove from oven, and let cool for 2 minutes before serving.