Gluten Free Lavender Shortbread Cookies
Servings Prep Time
24large cookies 5minutes
Cook Time Passive Time
20minutes 10minutes
Servings Prep Time
24large cookies 5minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
Instructions
  1. Preheat oven to 300 F
  2. Cream together sugar, butter and lavender flowers until light and fluffy (depending on the coarseness of your organic sugar it may not fluff; don’t worry the recipe still works out great)
  3. Add in brown rice flour and tapioca starch. Mix until combined.
  4. I pressed my dough into a madeleine cookie pan to form shells that will hold toppings. Or You can roll 1.5 inch balls of cookie dough then pressed flat with a fork.
  5. Bake for 20 minutes or until the bottoms are a light golden brown. Cool in pan for 10-20 minutes then transfer to a rack to cool completely.
Recipe Notes

Nutrition Facts
Gluten Free Lavender Shortbread Cookies
Amount Per Serving
Calories 117 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 21mg 7%
Sodium 58mg 2%
Potassium 2mg 0%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 0.01g
Protein 1g 2%
Vitamin A 5%
Calcium 0.2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.
Gluten Free Lavender Shortbread Pictured here the cookies are topped with crabapple jelly and fresh black raspberries.

Some of my families favorite toppings include:

  • custard and fresh berries
  • jam of any flavour
  • ice cream!
  • stewed apples and cinnamon

Have fun topping them and let me know what your favorite topping is 🙂


A very rare happening….ME on video!  OMG!  I thought this called for a bit of an update.

You will notice that in this video Adam’s cookies are full of air holes.  While they tasted just as delicious as mine they definitely did not look great.  After filming we remade them and took note of 2 main problems:

  1. Over mixing once the flour was added.
  2. Too much butter.  Adam guessed at the amount of butter judging at just under half a pound to equal 3/4 of a cup but I believe he ended up closer to the 1 cup mark.

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