Lavendar Lemon Tea Cookies

Raw Lavender Lemon Tea Cookies

Makes 2 dozen

• 3 cups cashew flour
• 1/2 cup almond flour*
• 2 tablespoons lavender, divided
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1/2 teaspoon vanilla (optional)
• 2 tablespoons coconut oil, melted
• 2 tablespoons raw agave nectar (or liquid sweetener of choice)
• 1/2 cup dried coconut

1. To make the cashew flour: Process cashews 1/2 cup at a time in high-speed blender. Sift and re-blend the chunks until you have a silky flour. Don’t over blend or you will get cashew butter. 1 cup of raw cashews makes aproximately 1 1/2 cups of flour.

2. Mix together cashew flour, almond flour, 1 tablespoon of the lavender, lemon juice, zest, vanilla, coconut oil and agave.

3. Roll into balls and set aside.

4. Powder the coconut in a high-speed blender or coffee grinder. Mix together with remaining 1 tablespoon lavender and roll the balls in this mixture.

5. Chill to set.

*I used almond flour that I made from almonds with the skins removed for this recipe. It is not necessary for the taste but is prettier in the picture!

From www.rawmazing.com