2 cups of Bob Mills Gluten Free Flour Mix
1 cup brown sugar
1/4 cup Damiana Rose Coconut Oil (solid form)
1/4 cup plain coconut oil (solid form)
1/3 cup Damiana tea (optional: once cool let sit with polished rose quartz)
2 tbsp Damiana Rose Vanilla Extract
1/4 tsp Xanthan Gum
1/2 tsp Gluten Free/Corn Free Baking Powder
1/2 tsp Sea Salt
1 Tbsp Cinnamon
5 Tbsp Maple Powder
1 Tbsp Ginger
1 small handful of lavender flowers
extra brown sugar and lavender flowers
Pre-set oven to 350 degrees.
In a bowl mix together the flour, baking powder, salt, xantham gum, cinnamon, maple powder, and ginger.
In a large bowl mix together the brown sugar, Damiana Rose Vanilla extract, Damiana Rose coconut oil, plain coconut oil, and Damiana tea until smooth.
Slowly mix dry ingredients into wet ingredients bowl.
Once everything is mixed together, add the small handful of lavender flowers.
(start small, you can always taste the batter and add more. too much lavender will make your cookies taste like potpourri)
Line your pan with coconut oil so the cookies don't stick.
Make cookies into tiny balls. On top of each one sprinkle brown sugar and extra lavender flowers.
Let cook for approximately 12 minutes (times may vary with oven)
These cookies will be slightly soft still when you take them out of the oven. They harden some as they cool.
1 cup brown sugar
1/4 cup Damiana Rose Coconut Oil (solid form)
1/4 cup plain coconut oil (solid form)
1/3 cup Damiana tea (optional: once cool let sit with polished rose quartz)
2 tbsp Damiana Rose Vanilla Extract
1/4 tsp Xanthan Gum
1/2 tsp Gluten Free/Corn Free Baking Powder
1/2 tsp Sea Salt
1 Tbsp Cinnamon
5 Tbsp Maple Powder
1 Tbsp Ginger
1 small handful of lavender flowers
extra brown sugar and lavender flowers
Pre-set oven to 350 degrees.
In a bowl mix together the flour, baking powder, salt, xantham gum, cinnamon, maple powder, and ginger.
In a large bowl mix together the brown sugar, Damiana Rose Vanilla extract, Damiana Rose coconut oil, plain coconut oil, and Damiana tea until smooth.
Slowly mix dry ingredients into wet ingredients bowl.
Once everything is mixed together, add the small handful of lavender flowers.
(start small, you can always taste the batter and add more. too much lavender will make your cookies taste like potpourri)
Line your pan with coconut oil so the cookies don't stick.
Make cookies into tiny balls. On top of each one sprinkle brown sugar and extra lavender flowers.
Let cook for approximately 12 minutes (times may vary with oven)
These cookies will be slightly soft still when you take them out of the oven. They harden some as they cool.