Description
These Lemon Lavender Cookies are soft, fluffy, and a little chewy with vibrant citrus and floral notes, highlighted by a light lemon glaze. Perfect for springtime, they combine zesty lemon, aromatic lavender, and wholesome oats for a delightful treat that’s vegan and bursting with flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ½ cups rolled oats
- 2 teaspoons dried lavender flowers
- ½ teaspoon salt
Wet Ingredients
- 1 tablespoon flaxmeal
- 2 ½ tablespoons warm water
- ½ cup unsalted vegan butter, room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- Zest and juice of 2 lemons
Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Topping (Optional)
- Lemon zest
- 1 teaspoon dried lavender flowers
Instructions
- Prepare Flax Egg: In a small bowl, combine the flaxmeal and warm water. Stir well and set aside to thicken for a few minutes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set aside.
- Cream Butter and Sugars: Using a hand mixer, beat the vegan butter with granulated and brown sugars in a large bowl until the mixture becomes light and fluffy. This typically takes 2-3 minutes.
- Add Flavorings and Flax Egg: To the butter mixture, add salt, vanilla extract, lemon zest, lemon juice, and the flaxmeal mixture. Beat on high for 2 minutes to fully incorporate.
- Combine Dry and Wet Ingredients: Add the flour mixture to the wet ingredients and gently mix until just combined, being careful not to overmix. Then fold in the rolled oats and dried lavender flowers until the dough is evenly moistened.
- Chill Dough: Cover the bowl with a damp towel and refrigerate the dough for at least 1 hour and 30 minutes. This resting period allows the oats to absorb moisture and lavender to infuse its fragrance.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
- Shape Cookies: Scoop approximately two tablespoons of dough for each cookie. Lightly form the dough into balls and place them about 2 inches apart on the prepared baking sheet. Gently press each ball to flatten slightly.
- Bake: Bake in the preheated oven for 8 to 12 minutes or until the edges are golden and the centers still appear a little underbaked.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for about 10 minutes to firm up. Then transfer them carefully to a wire cooling rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
- Glaze and Garnish: Drizzle the lemon glaze over the cooled cookies. Optionally, sprinkle with additional lemon zest and dried lavender flowers for garnish and extra flavor.
Notes
- Chilling the dough helps develop the flavor and texture by allowing the oats and lavender to infuse properly.
- Be careful not to overmix the dough to keep the cookies tender and soft.
- Using vegan butter makes this recipe completely plant-based.
- The glaze adds a tangy sweetness and can be adjusted to your preferred consistency by adding more lemon juice or powdered sugar.
- Optional toppings add visual appeal and reinforce the lemon-lavender flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
