Sweet and floral low-carb lavender vanilla shortbread cookies. These are a unique and tasty twist on a traditional shortbread. Low-carb, ketogenic, gluten-free, grain-free, sugar-free.
It’s so nice to be done with the Whole30. While I do plan on sticking fairly close to that way of eating, I do enjoy making things like cookies and adding a bit of stevia to my drinks occasionally. These low-carb lavender vanilla shortbread cookies are a really fun and unique recipe that I really enjoyed making and consuming as part of my Whole30 reintroduction!
If you don’t know much about lavender, it is a member of the mint family. The best way I can describe the taste is a minty flavor with a hint of floral. It pairs quite nicely with the delicious vanilla bean powder that I added to these cookies. SO GOOD! And really quite simple to make as well. Shall we talk about the recipe now?
Traditional shortbread cookies are a mix of white flour, sugar and butter. To make these gluten-free, I used coconut flour, which I usually prefer to almond flour.
Not only is it cheaper, but it’s also easier to work with, and absorbs moisture much better than almond flour. I find that it holds together better than a nut flour does. Plus it’s tree-nut free for those of you who are sensitive.
Allow your butter to come to room temperature. Mix it with the coconut flour, vanilla and a sugar substitute of your choice (or regular sugar, if you prefer), and make sure to mix until fully incorporated. You don’t want any large chunks of butter left, or as you cook these, the butter will melt and create craters in your cookies.
Don’t forget to mix in the dried lavender after you get the dough well-mixed. Be gentle with that delicious lavender. Check below for the lavender and other ingredients I used. I included links to the ingredients on Amazon, in case you are curious.
I chilled the dough for about an hour before slicing, which worked so perfectly. I just rolled the dough out into a log and covered it. When I took it out of the fridge, it was nice and solid, perfect for slicing.
Pop those cookies in the oven and it’s almost time to enjoy! I do suggest waiting for them to cool entirely before handling. When you take them out of the oven, they will be incredibly soft. Once they cool, they really firm up to get that nice shortbread texture.
I hope you enjoy these delicious low-carb lavender vanilla shortbread cookies. If you try them, please let me know what you think in the comments below! You may also enjoy these low-carb snickerdoodle cookies.
Lavender Vanilla Shortbread Cookies
- Preheat oven to 350F.
- Mix coconut flour, room temperature butter, sweetener and vanilla bean powder in a bowl until fully incorporated. Make sure the butter is well-incorporated without large chunks.
- Gently mix in dried lavender.
- Roll dough into a log and cover. Chill for one hour.
- Slice log into 16-18 pieces. Place on a baking sheet with 1/2" in between. The cookies will expand slightly, but not significantly.
- Place in oven for 8-10 minutes. Remove from oven slightly before you think you should.
- Allow to cool fully before handling. They will be soft and crumbly until cooled. Once cooled, they should have a nice shortbread consistency.