YIELD: ABOUT 30 COOKIES
Fresh lavender buds are best for these, but, if you don’t have fresh, dried will certainly do. You can source dried lavender either online or in specialty herb stores; look for buds that have a nice deep lavender color on the tips. I like to place dried buds in an airtight glass container with an orange or lemon peel for about 1 hour before using to soften them up a bit.
Directions
In a food processor, combine all the ingredients up through the xanthan gum and pulse several times to combine thoroughly.
Add in the margarine, about a tablespoon at a time, and continue to pulse until crumbly.
In a small bowl, combine flaxseed meal with water and let rest until gelled, for about 5 minutes.
Add in the prepared flaxseed meal and mix well until a tacky dough forms.
Divide dough into two sections and shape each as best you can into a log using two pieces of parchment paper.
To make perfectly round logs, freeze each log for about an hour, then roll (while still in the parchment) onto a flat surface to create a more even cylinder.
Return to freezer and chill at least an additional hour and up to overnight.
Once ready to bake, preheat the oven to 350 °F and spread another piece of parchment or foil with a mixture of granulated sugar and lavender.
On a flat surface, roll the log gently but firmly into the mixture to coat, making sure not to be too rough to break the dough.
Slice using a sharp knife into
½-inch-thick rounds and place onto an ungreased cookie sheet.
Bake for 15 to 17 minutes, or until puffy and bottoms are light golden brown.
Let cool completely before eating.
The store baked cookies in an airtight container for up to 1 week.
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Ingredients
1¼ cups sorghum flour
½ cup brown rice flour (superfine is best, but either can be used)
½ cup potato starch
¼ cup tapioca flour
1⅓ cups confectioners sugar
1 teaspoon xanthan gum
1 cup very cold non dairy margarine
1 tablespoon flaxseed meal
2 tablespoons water
½ cup granulated sugar for rolling
3 tablespoons fresh or dried lavender buds for rolling
