Coconut Lavender Cookies with Lemon Drizzle

Stephanie Weeks STEPHANIE WEEKS

Coconut Lavender Cookies

Ingredients

  • 1 cup spelt flour
  • 1 cup shredded coconut
  • 1/4 cup coconut sugar
  • 2 tablespoons lavender
  • 6 tablespoons coconut oil
  • 1 teaspoon baking powder
  • 2 eggs

Method

  1. Preheat the oven to 275°F.
  2. In a medium size mixing bowl combine the shredded coconut, baking powder, lavender and flour.
  3. Add in the oil and sugar until well combined.
  4. Mix in the eggs.
  5. Roll 1 tablespoon of dough into a ball, press it down on the baking sheet.
  6. Bake for 15 minutes.
  7. Set aside and allow the cookies to cool completely before frosting.

Lemon Drizzl

Ingredients

  • 1 3/4 cups confectioners sugar 1/4 cup lemon juice
  • the zest of one lemon
  • 1 teaspoon salted butter

Method

In a small bowl combine the sugar, lemon juice and butter. Stir until smooth and then add the lemon zest.


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