These lemon lavender cookies with white chocolate chunks will become your new favorite cookie combo!
I have been wanting to make this recipe for some time now. It took me a few tries but I've now dialed it in. These lemon lavender cookies are perfectly crispy on the outer edges and chewy in the middle. For me, that's the ideal texture I look for in any cookie recipe...with the exception of shortbread cookies. Also, you can't beat this lemon lavender combo. I used lemon zest from one whole lemon but feel free to add more or less.
White chocolate chips are cool and all but you can't beat the aesthetic of uneven chocolate chunks. The puddles of melted chocolate are my favorite!
Helpful tips
Let's talk about this cookie dough! It is a bit on the stickier side which is exactly why I recommend chilling it for at least four hours or overnight if possible. I also suggest baking one cookie sheet at a time. This allows for more even baking.
When shopping for dried lavender, be sure that it's food grade.
Storage
Store your lemon lavender cookies at room temperature in an airtight container or ziploc bag. These cookies should last between 5 and 7 days. If you notice some of your cookies starting to dry out, you can add a piece of gluten free bread or tortilla to your container or bag. This trick will help restore any moisture that's been lost.
Finishing touches
If you haven't already, do yourself a favor and purchase some flaky salt. It not only looks pretty but it really adds the perfect finishing touch. I feel like almost all cookies benefit from a light sprinkle of flaky salt.
I really hope you enjoy this recipe! What cookie combo should I make next?
Looking for other delicious gluten free recipes? Try The Best Everything Gluten Free Donuts or The Best Almond Flour Brownies
Below is a link to the gluten free flour that I used.
Gluten Free Lemon Lavender Cookies
Ingredients
- 2 cups gluten-free flour 1:1 ratio, or measure for measure
- ½ teaspoon salt
- ½ tsp baking soda
- 2 eggs
- 9 tbsp unsalted butter, softened
- 1 ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tablespoon food grade lavender
- zest of 1 lemon
- 8 oz white chocolate chunks reserve 2 oz to add to tops of cookies
- flaky salt for finishing
Instructions
- In your stand mixer, combine butter and sugar on medium high for about 3 minutes. It should look light and airy. Add in eggs, one at a time. Add vanilla extract.
- In a large bowl, whisk together GF flour, salt and baking soda. If possible, sift dry ingredients first. Add these dry ingredients to wet ingredients in the mixer. Mix until just combined. Add in lemon zest, lavender and 6 oz of white chocolate chunks. Mix for a few seconds. Cover bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- After chilling, preheat oven to 350°. Line a baking sheet with parchment paper. Scoop 6 balls of cookie dough onto baking sheet. Bake cookies for 20 minutes. Bake 1 sheet at a time. Leave cookies on baking sheet for 5 minutes after removing from oven. Add extra chocolate chunks to tops of cookies while they're warm. Sprinkle with flaky salt. Transfer to cooling rack and let cool for about 20 minutes. Cookies should have crispy edges and chewy center!
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