A recipe that doesn’t involve chocolate, can it be?! I had to switch things up just a little and experiment with lavender and matcha, but in cookie form. These little Lavender Matcha Shortbread cookies are the perfect addition to your Easter Sunday brunch! They aren’t very sweet, which is refreshing and more typical for shortbread style cookies. They could easily be sweetened, but I’ll let you decide. The cookies themselves are chewy but also crispy and extra light, so you want to eat them all. They took about 30 minutes from start to finish, so there’s really no loss with these beauties. Plus, they are super cute and will be so fun and spring like for your next gathering.
Lavender Matcha Shortbreads
The gluten free shortbread cookies you didn't know you needed. These Lavender Matcha cookies couldn't be more perfect for your Easter Sunday spread. The flavor combination reminds me of spring, and so refreshing and bright. Everyone typically loves chocolate, but these would be a fun change up or addition. Not too sweet, and just oh so colorful!
- March 25, 2021
- 12 cookies
- 30 min
- Print this
Ingredients
- SHORTBREAD
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup melted coconut oil
- sprinkle of sea salt
- 2 tbsp maple syrup or honey
- MATCHA FROSTING
- 3 tsp matcha + hot water
- 1/4 cup coconut cream
- 1 tsp melted coconut oil
- 1/4 cup Lakanto Powdered Sugar
- few sprinkles of lavender flowers
- sea salt flakes to top
Directions
- Step 1
- – Preheat oven to 400.
- Step 2
- - Line baking sheet with parchment paper.
- Step 3
- - In a medium mixing bowl, add almond flour, coconut flour, sea salt and melted coconut oil.
- Step 4
- - Fold in maple syrup or honey.
- Step 5
- - Transfer to oven and bake for about 10-12 minutes (depending on your oven).
- Step 6
- - While the cookies are baking, prep the matcha coating.
- Step 7
- - In a small bowl, add matcha powder with 1/4 cup hot water.
- Step 8
- - Thoroughly whisk together and add in melted coconut oil.
- Step 9
- - Gradually add in Lakanto powdered sugar.
- Step 10
- - Fold in coconut cream to thicken!
- Step 11
- - Once everything is combined, let sit for five minutes to fully set.
- Step 12
- - Take cookies out of the oven once baked and cool for about 5 minutes.
- Step 13
- - After the 5 minutes the cookies are out of the oven, I transferred my batch into the fridge for another 5 minutes.
- Step 14
- - This helps cool them faster so that the matcha coating adheres to them better!
- Step 15
- - Take out of the fridge and dip half the shortbread cookie into the matcha coating.
- Step 16
- - Transfer back to lined baking sheet.
- Step 17
- - Sprinkle with lavender flowers.
- Step 18
- - Top with a fresh coating of sea salt flakes.
- Step 19
- - ENJOY!
