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Author Notes: I invented these for a gluten-intolerant friend. They're very simple and delicious. —verysmallanna
Makes 3 dozen
- 2/3 cup sugar
- 1/2 teaspoon dried lavender
- 1 egg
- 2 teaspoons melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/3 cup unsweetened dessicated coconut
- 2/3 cup raw oats
- Preheat the oven to 350F.
- Grind the sugar and lavender in a prep food processor or a mortar and pestle until the lavender is finely ground throughout the sugar.
- In a medium mixing bowl, beat the egg. Add the lavender-sugar mixture and mix well. Stir in the remaining ingredients.
- Drop the dough by half-teaspoons onto a lined baking sheet (parchment is fine but I preferred the shinier bottoms that a Silpat yielded), about an inch apart.
- Bake for 10 minutes, until the edges are lightly golden brown. Allow to cool fully before removing from sheet.