This week I had the opportunity to bake some sweet treats for the lovely Thistle & Clover boutique in Fort Greene, Brooklyn. The awesome ladies who run this adorable shop hosted a trunk show with two of their fantastic designers, Jene DeSpain and Guy French, and I made some cute cookies and brownies to satisfy the hungry after work crowd browsing the gorgeous jewels and blazers on display. After deciding on almond butter lapsang brownies, I thought I might browse one of my favorite food blogs for a second, less chocolaty idea and so I came across these lemon and lavender cookies on Elana’s Pantry.

Although I had never made these before, I always enjoy Elana’s recipes and had a feeling that lemon and lavender were a fail proof combination. Lucky for me, I was home in Miami this weekend and brought back some fresh dried lavender from my mom’s windowsill to make these sweet little cookies. While both the brownies and cookies don’t have the traditional rich flavor that most baked goods do, I find that they have just enough sweet in them – with special hints of lapsang tea and lavender (respectively) that make them not only tasty, but also surprising in flavor and surprisingly good for you. As I mentioned in an earlier post, using agave in place of sugar prevents the huge sugar rush and crash that comes along with most sweets. The event was a big success, people walked away with stomach’s satisfied and many, including myself, walked away with some new accessories and blazers. You’ll soon find me sporting these lovely little gems. Here’s Elana’s recipe for lemon and lavender cookies…

Lemon Lavender Cookies
1 ¼ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
2 teaspoons dried lavender, finely minced
¼ cup grapeseed oil
3 tablespoons agave nectar
1 tablespoon lemon zest

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form ½ inch balls and press onto a parchment paper lined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve

Makes about a dozen cookies