These lavender mint tea cookies are light and full of amazing herbal flavors. They are crisp and perfect for afternoon tea or a picnic dessert.
The Lavender Mint Cookies in the photo were my absolute favorite of all the goodies I tried from Kelly’s book, Cheers to Vegan Sweets. I love lavender with the lime juice and mint – it makes this shortbread-like cookie refreshing. They are very easy to make and are my go-to cookie this spring.
I baked one cookie sheet of them and then froze the rest in cookie-sized scoops in the freezer so I could have a fresh one whenever a craving hits.
Vegan Lavender Mint Tea Cookies Recipe
3/4 cup vegan margarine – like Miyoko’s
1/4 cup canola oil – or other oil of your choice
1 1/4 cups powdered sugar – the cornstarch adds crunch
2 tablespoons lime juice – gives a nice citric flavor
2 teaspoons vanilla extract
4 teaspoons finely chopped mint leaves – you can use dried instead, just use 1/2 the amount
2 1/2 teaspoons culinary lavender, crushed – must say culinary to be safe to eat
2 1/4 cups unbleached flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
How do I make Lavender Mint Tea Cookies?
Preheat oven 350° F (180 °C , or gas mark 4).
In a large bowl or stand mixer, beat together margarine and canola oil. Add powdered sugar, and bring the mixture to a smooth and airy consistency.
Add the li me juice, vanilla extract, chopped mint, and lavender buds, and mix until all the ingredients are incorporated.
Sift in flour, baking soda, baking powder, and salt , and mix until smooth. Drop by tablespoonfuls onto a parchment -lined baking sheet and bake for 11 to 13 minutes, or until the edges are lightly golden. Transfer to a cooling rack and let cool completely. Store in an airtight container for up to two weeks.
Finally I made some of Kelly’s Bourbon Banana Bread. I made them in muffins so Cheryl and I could have a few for breakfast, then freeze the rest for another day.
I loved each and every recipe I made and I have even more bookmarked to try. It’s all about delicious treats and its not a fat-free or sugar-free healthy book. However, you can always make your own modifications using whole-wheat pastry flour and your favorite sweetener to make these fit into your specific diet.
The recipes are great to bring to people who insist that vegan treats can’t be as tasty as non-vegan ones. This book is a keeper!
Kelly Peloza's Lavender Mint Tea Cookies
Herbal tea finds a home with fresh mint in these sumptuous shortbread cookies from the wonderful book: Cheers to Vegan Sweets by Kelly Peloza.
Ingredients
- 3/4 cup vegan margarine
- 1/4 cup canola oil
- 1 1/4 cups powdered sugar
- 2 tablespoons lime juice
- 2 teaspoons vanilla extract
- 4 teaspoons finely chopped mint leaves
- 2 1/2 teaspoons culinary lavender, crushed
- 2 1/4 cups (281 g) flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven 350° F (180 °C , or gas mark 4).In a large bowl or stand mixer, beat together margarine and canola oil. Add powdered sugar, and bring the mixture to a smooth and airy consistency.
- Add the lime juice, vanilla extract, chopped mint, and lavender buds, and mix until all the ingredients are incorporated.
- Sift in flour, baking soda, baking powder, and salt , and mix until smooth.
- Drop by tablespoonfuls onto a parchment-lined baking sheet and bake for 11 to 13 minutes, or until the edges are lightly golden.
- Transfer to a cooling rack and let cool completely. Store in an airtight container for up to two weeks.
Nutrition Information
Yield 30 Serving Size 1Amount Per Serving Calories 76Total Fat 6gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 5gCholesterol 0mgSodium 32mgCarbohydrates 5gFiber 0gSugar 5gProtein 0g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
Leave a Reply