Story 1: I have this old cookie recipe that my mom gave me that she originally got from her sister. It’s a different play on the typical chocolate chip cookie. It calls for milk and baking powder, lending a less airy cookie, dense in flavor and bakes sorta like a mound instead of a flat disc.
Story 2 My daughter went to Washington; Whidbey island to be precise. She found a store all about lavender. Lavender everything. To make the story short, she brought home some lavender chocolate chip shortbread cookies. I can still taste them upon thinking about them. You ever have that experience?
Story 3 I discussed with her making those cookies for Christmas this year. I, however am generally not a shortbread cookie kinda girl. I steer away from too much butter in one recipe. I decided to go to the cookie recipe from story 1 and alter it to my healthy liking and also add ground lavender flowers from which I had previously saved and dried. If I had lavender extract I believe it would take the recipe over the top. Since I didn’t have any, I used vanilla.
The old chocolate chip recipe does not call for chilling the dough, but doing this firms up the dough allowing you to shape it however you want. I also added almond flour to give it a moist nutty bite (you can’t tell it is in there though).
Without further ado, here is the recipe:
Lavender Chocolate Chip Cookies
- 2-1/4 cups white wheat flour or whole wheat pastry flour
- 1/4 cup blanched almond flour
- 1/2 teaspoon Himalayan salt
- 1 teaspoon baking powder
- 1/2 cup coconut oil, melted
- 3 teaspoons ground lavender
- 1/4 cup organic butter, at room temperature
- 1/2 cup coconut sugar
- 1/2 cup natural cane juice sugar
- 1/4 cup stevia for baking
- 1 egg
- 1 teaspoon vanilla extract (or lavender extract if you have it!)
- 2 tablespoons coconut milk, room temperature
- 1 cup semi-sweet mini chocolate chips
- Coarse sugar, optional
Line a baking sheet with parchment paper. In a small bowl, whisk together the flours, salt, and baking powder.
Using a mixer with the paddle attachment, beat coconut oil, ground lavender, butter, sugars and stevia until light and fluffy. Add in the egg, vanilla and coconut milk. Slowly add in flour mixture. Stir in chocolate chips.
Place dough in fridge for 30 minutes. Preheat oven to 350°
On a surface lined with parchment paper, transfer about half of the dough and form into a log about 1-1/2 inches in diameter. Roll in coarse sugar if desired. Slice into 1/3-inch pieces and place on baking sheet. Bake 8 minutes. Allow to cool for 1 minute. Transfer cookies to a cooling rack. Repeat until all cookies are baked and cooling!
Makes about 44 cookies.
Be sure to try one!