Lavender almond cookies

These were subtle in fragrance and flavor, but the perfect little bite for me. If you're wanting heavier lavender flavor, consider adding more dried lavender buds to the cookie batter or into your frosting. I used Torani's sugar-free lavendar syrup which I've also started making lavendar lattes with.

INGREDIENTS:

For the cookies

2 cups almond flour

0.25 tsp baking soda

3 tbsp coconut oil

3 tbsp sugar-free lavendar syrup

2 tbsp sugar substitute

1 tsp vanilla extract

1 egg

For the frosting

Swerve confectioner sugar

additional sugar-free lavendar syrup

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together almond flour, baking soda, and sugar substitute.

3. In another bowl, mix coconut oil, egg, lavendar syrup, and vanilla extract.

4. Stir wet mixture into dry mixture until a dough forms. If too sticky, add a tbsp of almond flour until it's manageable (but not too dry!). If too dry, add a splash of lavendar syrup.

5. Scoop tablespoon-sized balls onto the baket sheet. Flatten with your hand or spatula.

6. Bake 12-15 minutes, until edges are golden (more if you want them crispier).

7. Let cool on the tray before moving. They'll firm up as they cool.

8. While allowing cookies to cool, mix together Swerve confectioner sugar and additional lavendar syrup until desired frosting consistency.

9. Apply frosting to cookie and enjoy!

This recipe makes a dozen cookies.

MACRO INFO (1 cookie):

141 calories, 4g Protein, 2g Net Carbs, 13g Fat