CW: death, near death experiences (skip to the second photo for the recipe)
Nearly two years ago I was in a near death accident while on vacation with my family. It was the climax of what would become the most draining year of my life. A few months after that experience, I lost someone near and dear to me, who inspired me and nurtured my love of cooking, my grandma. I absolutely gutted. I honestly didn’t know how to function. I was barely holding it together and I’m so thankful for my Scoopies, members of my coop, for helping me through such a rough time. I used cooking to help cope and process everything that I was going through. Throughout this time, I enjoyed challenging myself using only ingredients we had on hand in our co-op and minimizing food waste. I wanted to incorporate lemon zest in a recipe because I had planned to make some mango lemonade so this was a great chance to create something.
Lemon, lavender, cardamom cookies (LLC)
2c flour
1c + 1/3 c sugar
2 eggs
1/2-3/4 c of coconut oil (melted, start with a 1/2c)
Zest from 3-4 lemons
Cardamom powder
Lavender buds (these are supposed to be food-grade lavender buds)
Sprinkle of baking powder (about 1 tsp)
- Mix flour, sugar, zest, cardamom, lavender buds, and baking powder together.
- Ensure everything is homogenously mix and the lavender, cardamom, and zest are well distributed.
- Add the 2 eggs and melted coconut oil, in quarter cup increments, to the flour mixture and mix together. The dough should be smooth and stick together as a large singular ball.
- Refrigerate the dough for around 1hr. You want the dough to be soft and pliable but not too hard otherwise you’ll have to let it thaw because the coconut oil will it too hard.
- These are dropish cookies. I just pinch off pieces of dough and roll them into balls and place them on a well-oiled baking sheet.
- Bake for 5-8min on 350 (I err on the side of 5/6 minutes and let them finish cooking on the baking sheet)
- Remove from oven and let cool on a baking sheet. Enjoy with lemonade!