Description
This soft, herbal vegan cookie will transport you to Provence! It relies upon the magic of aquafaba, along with almonds and lavender.
Ingredients
Scale
- 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
Instructions
- Preheat oven 350° F.
- Whip aquafaba (bean liquid) and sugar in a large bowl with an electric mixer until soft peaks form (about 3-4 minutes).
- Gently fold in margarine and vanilla until smooth.
- In a medium bowl, mix almond flour, enriched flour, baking powder, salt (optional), lavender flowers, and almonds together.
- Gently fold the dry ingredients into the aquafaba mixture, just until well distributed.
- Spray two baking sheets with nonstick cooking spray. Drop batter by spoonfuls onto baking sheet.
- Place in oven and bake for about 18-20 minutes, until firm and golden along edges.
- 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
