Lemons abound in California, as does lavender (specifically in my front yard). It would be a sin to let either go to waste; especially since they blend so perfectly well together. I’ve been incorporating a larger portion of vegan dishes into my daily eatings habits, not out of sympathy for the animals or thinking it’s cruel – but due to the environmental havoc certain animal products create (more on that here). Vegan doesn’t mean tasteless; I still see some people sneer at the word. Don’t knock it until you try it, and this recipe will convince you that vegan isn’t just for peta protestors wearing pleather birkenstocks. If you’re a well educated foodie locavore out to minimize your environmental impact, vegan dishes might just become your new favorite.
Ingredients (Makes 20)
1/2 cup coconut oil
3/4 cup coconut palm sugar
lemon juice from one large lemon
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground up flax seed
1/4 teaspoon ground himalayan sea salt
2 tablespoons dried lavender, slightly crushed
2 tablespoons almond milk or nondairy milk of your choice
Preheat oven to 350°F.
If you have nonstick cookie sheets, rub a bit of coconut oil on them to make sure the cookies slide right off. Otherwise, use some parchment paper. In a large bowl, mix together the coconut oil and palm sugar. Stir in all liquids. In a medium bowl, mix whole wheat flour, baking soda, baking powder, flax seed, and salt. Crush the lavender by hand, and stir it in. Mix dry ingredients into the larger bowl with the wet ingredients. Using your hand, make little balls with the dough (about a inch and a half or two in diameter), place them on the cookies sheet, then flatten them. They don’t spread very much, but still be sure to keep them about two inches apart from other cookies. I used a fork to add a little decorative indentation in the center. Bake for 14 minutes, until the edges turn slightly brown. If you want a chewier cookie, bake for 12 minutes. Contain your excitement for a few minutes before digging in, you can’t enjoy their taste with a burnt tongue. Once they’re slightly cooked, enjoy!