LAVENDER ROOIBOS ROCKS COOKIES

These nutritionally dense superfood cookies are delicious, packed with protein and the added benefits of lavender and rooibos tea. They are not too sweet and are great with a nice cup of rooibos tea. They also are gluten free and vegan.

The rooibos has too many benefits to mention here. A few of the benefits are that the tea is caffein free, an antioxidant, good for heart health, low in tannic acid and a great tea for children. My favorite brand to use is Rooibos Rocks, they have great products that are sustainably produced and it is just a wonderful company.

Lavender has many health benefits, it reduces stress and anxiety, promotes sleep, has anti inflammatory qualities, prevents digestive issues, promotes heart health and many more.

Lavender Rooibos Rocks Cookies – Gluten Free and Vegan 

INGREDIENTS

Dry ingredients

1 1/2 cups blanched almond flour

¼ teaspoon baking soda

¼ teaspoon sea salt

1 teaspoon culinary lavender (ground)

1 teaspoon Rooibos tea (ground fine) I use Rooibos Rocks brand for the tea.

½ teaspoon cardamom

Wet ingredients

1 Tablespoon of chia seeds ground to a fine powder in your coffee grinder – soaked in 3 tablespoons of water for 5 minutes

3 tablespoons maple or agave syrup

2 tablespoons of vanilla extract

2 ½ tablespoons coconut oil

INSTRUCTIONS

 Mix the ground chia seeds and water to form a paste, set aside.

Crush the Lavender in your coffee grinder or with a mortar and pestle.

Crush the Rooibos tea in your coffee grinder or with a mortar and pestle.

In a medium bowl mix together the almond flour, baking soda, sea salt, lavender, cardamom, and rooibos tea until well combined.

Add maple or agave syrup, coconut oil, vanilla and chia paste and mix well.

Transfer to the refrigerator to rest while preheating your oven to 325 degrees.

After about ten minutes remove the dough from the refrigerator and roll into small balls (about the size of a grape). Press them a bit flat and then place on a parchment paper lined baking sheet.

Bake for 15 minutes, or until the edges and tops start to turn golden brown.

Remove from the oven and let cool for 10 minutes before removing from the pan. Makes about 15 mini cookies.

I sprinkled the top with coconut sugar and some un crushed lavender.

I hope that you will enjoy making these delicious little healthy treats,.

thank you for following along,

Colleen

@GrizzyLu

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