½ cup non-dairy butter, at room temperature
· ½ cup maple syrup
· ½ tsp pure vanilla extract
· ¼ tsp pure lemon extract
· dash of salt
· 2¼ cups gluten-free flour blend (we like to use) Pamela’s Artisan Flour Blend
· zest of 1 lemon and ½ tbsp Lavender Buds (HMS Teas Lavender)
· Preheat oven to 350F. Line 2 cookie sheets with parchment paper or spray.
Whip butter until creamy
Add sweetener, vanilla, lemon extracts, and salt
Mix until completely blended
Fold in flour, lemon zest, and lavender, and use a wooden spoon to mix. With your hands kneed everything together.
Dough is ready when you can be roll into a ball without falling apart. (If still tacky add a bit more flour and if cracks
add a tad more of syrup)
Make 2 inch balls and then flatten into circles. Place them a 1/2” apart on your cookie sheet
. They will be tender and break easily, so be careful when transferring them.
For fun shapes use a cookie cutter.
Bake in a pre-heated oven for approximately 14-15 minutes.
The edges will start to turn golden brown so remove cookies
then and place on a cooling rack for at least 10 mins before enjoying!