Vegan Lavender Almond Cookies

I love the herbal-minty aroma and flavor of lavender. It just transports me to Provence, where fields of lavender wave in the warm sun. In fact, the Southern Californian Mediterranean climate is ideal for growing lavender, and I have dozens of bushes growing in my garden, which I pluck for floral bouquets in my home, as well as cooking. This easy recipe is vegan—thanks to the wonders of aquafaba (the liquid reserved from beans). These Vegan Lavender Almond Cookies are also lighter in sugar than most recipes, yet they are perfectly delightful as a snack or dessert; even refined enough to serve with English tea! I arranged my lavender cookies in antique “flow blue” china I’ve been collecting for years.

Follow along with Sharon as she shows you how to make aquafaba and these Lavender Almond Cookies here.

Vegan Lavender Almond Cookies

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• Author: The Plant-Powered Dietitian
• Total Time: 35 minutes
• Yield: 20 cookies 1x

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Description

This soft, herbal vegan cookie will transport you to Provence! It relies upon the magic of aquafaba, along with almonds and lavender.

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Ingredients

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• 1/2 cup aquafaba* (about the amount reserved from 1 15-ounce can of light colored beans)
• ¾ cup organic cane sugar
• 3/4 cup dairy-free margarine, soft (i.e., Earth Balance)
• 1 teaspoon pure vanilla extract
• ¾ cup almond flour or meal
• 1 ½ cups enriched, unbleached wheat flour
• 1 teaspoon baking powder
• ¼ teaspoon salt (optional)
• 2 tablespoons dried lavender flowers **
• ¼ cup chopped almonds

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Instructions

1. Preheat oven 350° F.
2. Whip aquafaba (bean liquid) and sugar in a large bowl with an electric mixer until soft peaks form (about 3-4 minutes).
3. Gently fold in margarine and vanilla until smooth.
4. In a medium bowl, mix almond flour, enriched flour, baking powder, salt (optional), lavender flowers, and almonds together.
5. Gently fold the dry ingredients into the aquafaba mixture, just until well distributed.
6. Spray two baking sheets with nonstick cooking spray. Drop batter by spoonfuls onto baking sheet.
7. Place in oven and bake for about 18-20 minutes, until firm and golden along edges.
8. Remove from oven and cool.

Notes

*For directions on making aquafaba, visit here.

**Dried lavender flowers may be made at home by collecting, washing, and sun-drying lavender flowers; or by purchasing them at a well-stocked market or online shop. You can adjust the amount based on your preference. If you want a very mild lavender flavor, decrease amount to 1 ½ tablespoons. If you want a strong lavender flavor, increase to 2 ½ tablespoons.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 135
• Sugar: 8 g
• Sodium: 32 mg
• Fat: 8 g
• Saturated Fat: 2 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 7 mg

For more plant-based cookie recipes, check out some of my favorites:

Tollhouse Pan Cookies
Soft Molasses Cookies
Vegan Cowboy Cookies

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