Coconut Lavender Cookies with Lemon Drizzle
STEPHANIE WEEKS
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Coconut Lavender Cookies
Ingredients
- 1 cup spelt flour
- 1 cup shredded coconut
- 1/4 cup coconut sugar
- 2 tablespoons lavender
- 6 tablespoons coconut oil
- 1 teaspoon baking powder
- 2 eggs
Method
- Preheat the oven to 275°F.
- In a medium size mixing bowl combine the shredded coconut, baking powder, lavender and flour.
- Add in the oil and sugar until well combined.
- Mix in the eggs.
- Roll 1 tablespoon of dough into a ball, press it down on the baking sheet.
- Bake for 15 minutes.
- Set aside and allow the cookies to cool completely before frosting.
Lemon Drizzle
Ingredients
- 1 3/4 cups confectioners sugar 1/4 cup lemon juice
- the zest of one lemon
- 1 teaspoon salted butter
Method
In a small bowl combine the sugar, lemon juice and butter. Stir until smooth and then add the lemon zest.
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Stephanie Weeks is a wellness consultant and social entrepreneur. She has traveled the globe extensively visiting 80+ countries and counting. When she is not visiting orphanages around the world bringing life changing nutrition to children, she is at home cooking meals for friends and family to enjoy. She believes living well is a lifestyle. Stephanie writes a weekly blog at OurWellnessRevolution.com