Lemon Lavender Cookies (Gluten Free)
These lemon lavender cookies with white chocolate chunks will become your new favorite cookie combo!
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Servings: 17
Ingredients
- 2 cups gluten-free flour 1:1 ratio, or measure for measure
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 9 tbsp unsalted butter, softened
- 1 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp food grade lavender
- zest of 1 lemon
- 8 oz white chocolate chunks
- flaky salt for finishing optional
Instructions
- In a medium bowl, whisk together your gluten free flour, salt, and baking soda. If possible, sift these dry ingredients first. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar on medium speed for about 3 minutes. Use the paddle attachment. It should look light and airy. Add in eggs, one at a time. Add vanilla extract. Combine well. Add bowl of dry ingredients to the mixer bowl. Mix until just combined. Scrape down the sides of the bowl with a spatula. Add in lemon zest, lavender, and white chocolate chunks. Mix on low speed for a few seconds.
- Cover bowl with plastic wrap and refrigerate for at least 4 hours or overnight. After chilling, preheat oven to 350°F. Please see the notes section.
- Line a baking sheet with parchment paper. With a cookie scoop, scoop 6 balls of cookie dough onto your baking sheet. Spread them out, evenly. Bake cookies for 20 minutes. Bake 1 sheet at a time. Leave cookies on the baking sheet for 5 minutes after removing from the oven. After that, transfer cookies to a wire rack and allow them to continue to cool for about 20 minutes. Sprinkle with flaky salt. Cookies should have crispy edges and a chewy center!
Notes
Due to the sticky nature of this cookie dough, 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. Following these tips will ensure that you get the best cookies every time!