Ingredients

The following ingredients have 4 Servings
  • 1/2 cup tapioca flour (sifted)
  • 1/2 cup almond flour (sifted)
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/4 cup finely chopped walnuts
  • 1 1/2 tsp culinary grade lavender buds
  • 4 tbs coconut oil (melted)
  • 3 tbs maple syrup

Instruction

  • In a large mixing bowl, combine dry ingredients. Stir until uniformly mixed.
  • In another bowl, combine coconut oil & maple syrup. Whisk well.
  • Pour your dry ingredients into your wet ingredients. Stir until you have a smooth (slightly sticky) dough.
  • Roll into a log (about 8" long). Wrap, and then freeze for at least 30 minutes.
  • Preheat oven to 350°F. Line a cookie sheet with parchment paper, set aside.
  • Remove your cooled cookie dough from the freezer & unwrap.
  • Slice into cookies about 1/4" thick. (Alternatively, you can slice
  • what you would like to make & freeze the rest for later use!)
  • Place sliced cookies onto your parchment lined cookie sheet at least 1" apart - as your cookies will expand a little while baking.
  • Bake for 11 minutes, or until the edges are beginning to turn golden.
  • Let cool completely before serving.
  • Enjoy!