Gluten Free Shortbread Cookies with Lavender, Ginger, Walnuts
Prep Time: 5 minutes
Cook Time: 11 minutes
Freezing Time: 30 minutes
Total Time: 46 minutes
Servings: 8 serving
Ingredients:
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
Directions:
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, and 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.
Recipe courtesy of Moon and Spoon and Yum.com
Thanks so much, 
and cookies 
always
Thank you for sharing.
count me in:laughing: and great use of herbs and spice and plants like lavender in the cookies . I so want to try. Im coeliac and gluten free is so much more expensive to buy so ive tried making own muffin ( savoury and sweet) but not tried cookies yet. Thibk this will be my first one try