INGREDIENTS

1 stick butter
1 & 1/4 cups almond meal
1 cup quinoa flour (available at most decent health food stores.)
1 tsp baking soda
1/2 tsp sea salt
2 tbsp. brown rice syrup
2 tbsp agave nectar
2 drops of lavender essential oil

Website:
www.gorgeouslygreen.com

RECIPE INTRO

I love to experiment with different flours, especially quinoa flour, as it’s so full of protein. I also love to use almond flour in baked goods, as it gives for a sweet/nutty texture and makes virtually anything you bake, lighter. This cookie, infused with fragrant lavender essential oil, has just the right special touch for Mother’s Day and pairs beautifully with a glass of eco.love off-dry Riesling.

PAIRS WITH:

eco.love Riesling

METHOD

1. Pre-heat oven to 325 F
2. Place all the ingredients in the food processer and blend until you have a sticky dough.  
3. With your fingers, dig out a walnut sized lump and roll between your palms to form a ball. Do this with all the dough.
4. Press the balls down to form a disk and place on baking sheet
5. Bake for 14 minutes or until lightly browned on top.