I present to you the MOST FABULOUS, deliciously soft, airy, and delicate cookies you've ever tasted.

Well, okay that's a little dramatic...but they're really flipping delicious so just make them.

INGREDIENTS:

• 1 1/2 cups Gluten Free Flour Blend

• 1/2 tsp Himalayan Pink Sea Salt

• 1/4 tsp Baking Powder

• 3/4 cup room temperature butter or vegan-friendly butter alternative (Miyokos is my fave!)

• 3/4 cup white sugar

• 1/4 cup turbinado cane sugar

• 2 extra large eggs or equivalent vegan egg replacement such as a 2 Flax Eggs

• 3 tsp vanilla bean paste

• 4 tsp dried lavender flowers

DIRECTIONS

Line your baking sheets with parchment paper and preheat the oven to 375 degrees.

In a large bowl, cream together your butter and sugar.  When it is light and fluffy, add the eggs and vanilla and continue mixing for at least 1 more minute.  In a medium bowl, combine your flour, salt, and baking powder and mix until well combined.  Add the dry ingredients to the wet in the large bowl.  Cover the bowl and refrigerate the mix for at least 2 hours or preferably overnight.

Use a melon baller or 1/2TBSP measuring spoon to scoop out the cookies.  Leave plenty of room between each cookie dough ball, because these will melt and spread quite a bit.  Flatten the tops of the dough balls ever so slightly with the back of a fork or measuring cup.  Bake for 7 to 10 minutes until the edges just start to become golden. (Watch them carefully, because the butter makes them burn quickly! You can chill the batter beforehand to help that issue. At least 20-30 minutes should do it.) 

If baking multiple trays in a regular size oven, rotate the cookies halfway during baking.

(I have baked mine in an oven about 10 per cookie sheet, as well as 6 at a time in the toaster oven and both worked out rather well!)

Let the cookies cool completely (if you can) and enjoy with a nice cup of tea!