Lavender & Mint, not just for bath time; Vegan Sugar Cookies with chocolate mint & edible lavender (gluten-free)

Going to a party, having a party, serving a Vegan guest?  Try these simple cookies out, sure to please!

Ingredients:

1 1/2 cups powdered sugar
1/8 teaspoon fine sea salt
1 cup soft but not melted coconut oil
1/4 cup unsweetened coconut milk (mine was canned, Organic…the cans take some stirring; so you’ll need a separate small bowl & then reserve the rest in your refrigerator)
1 teaspoon vanilla
2 1/2 all-purpose gluten-free flour (I used Bob’s Red Mill)
2 tablespoons cornstarch
2 teaspoon baking powder

Approximately 3 Tbsp. Chocolate mint (cut fresh from my garden)

Approximately 2 Tbsp. Edible lavender (also cut fresh from my garden)

Stir all ingredients in a Medium sized bowl, in order shown (herbs first), if you’re using herbs.  This would be a much easier & quicker process with a stand mixer, unfortunately I don’t have one, but that being said it then becomes a great arm workout.  (silver lining)

Once your dough is mixed well, cover with plastic wrap, place in refrigerator for 20-30 min.

Preheat oven to 375 F.  Cover a cookie sheet with parchment paper, grease very lightly.

Once dough is set, taking small pieces at a time from dough (roughly 1 1/2 in. around), work into a ball in your hand & place on cookie sheet, once all dough balls are on your sheet, use a fork to make marks 1 set a cross in each direction, flattens cookie & also gives nice grooves to catch & trap sprinkled sugar.  I used organic cane sugar to sprinkle lightly, but you can use brown sugar, or even cinnamon for a kick, whatever you prefer.

Bake for 8-10 minutes & enjoy!

Chocolate Mint

Chocolate Mint

Chopped mint & lavender in bowl

Chopped mint & lavender in bowl

Fork Marks in the cookies

Fork Marks in the cookies

What finished product looks like.

What finished product looks like.

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3 thoughts on “Lavender & Mint, not just for bath time; Vegan Sugar Cookies with chocolate mint & edible lavender (gluten-free)

  1. Pingback: Coming Unglu’d: My Perfect Thanksgiving Dinner (Something for everyone!) | edible South Shore & South Coast Blog

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