Author Notes
I invented these for a gluten-intolerant friend. They're very simple and delicious. —verysmallanna
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.