I thought I had posted this recipe here but when I came back to the website to search for it I didn’t find it! What an oversight on my part – this is one of my most famous recipes ever. I infused these snickerdoodles (sugar cookies with cinnamon) with lavender after smelling my lavender hair conditioner and cinnamon-sugar soap at the same time in the shower. True story! Anyway, I’ve been making these for years. Add more lavender flowers if you really like the flavour – up to double the amount will simply make them more fragrant and delicious.
These cookies are quite crumbly, soft, and dry when baked according to the directions. I am working on altering the recipe to produce a moister cookie that is easier to form.
Vegan Lavender Snickerdoodles
1.5 cups flour
1/2 cups granulated sugar
1 teaspoon lavender flowers, dried and crushed
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
2 teaspoons vanilla extract
1 tablespoon maple syrup, agave nectar, or brown rice syrup
1 egg substitute (I use 1 tsp ground flaxseed whisked with a scant 3 tbsp apple juice, non-dairy milk, or water)
Cinnamon sugar mixture to coat
Mix dry ingredients in a large bowl. Mix wet ingredients in a medium bowl. Add the wet ingredients to the dry and mix together until an even dough forms.
Cover the bowl and set it in the refrigerator for half an hour.
Preheat your oven to 350 degrees Fahrenheit. Roll one-inch cookie dough balls in the cinnamon sugar mixture and place on an ungreased cookie sheet. Flatten each with a fork.
Bake for 6 – 7 minutes. Watch closely – you want the cookies to be golden but soft. They take exactly 6 minutes in my oven but have taken 8 – 10 in someone else’s.
Makes 20 cookies, give or take, depending on how much dough you eat.