Lavender Shortbread Cookies

Serving Size 2 dozen cookies

Prep Time empty mins

Cook Time 1hour mins

Difficulty Easy

Ingredients

  • ½ cup Nasoya Silken Tofu
  • ¼ cup sugar
  • ¼ cup melted coconut oil
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure lavender extract
  • 1 ½ cup almond flour
  • Pinch salt
  • Dried lavender

Icing:

  • 1/4 teaspoon pure lavender extract
  • 1 cup powdered sugar
  • 2 tablespoons plant milk
  • Purple food coloring

Inspired by: Purely Elizabeth & All Purpose Veggies

Preparation

  1. Preheat the oven to 325 degrees F. In a stand mixer using the paddle attachment, cream together the tofu, coconut oil, and sugar until smooth and creamy. Next add the vanilla and lavender extracts. Mix together flour & salt. With the mixer on low, slowly add the flour mixture in until well combined. Turn the cookie dough out onto a piece of parchment paper and roll the dough out to about 1/2-3/4 inch thick. Use a round cookie cutter and cut the dough into rounds. Place the cookie dough rounds onto a parchment-lined baking sheet and bake for 14-16 minutes. Allow the cookies to cool completely before icing. To ice the cookies, whisk together the powdered sugar and plant milk until smooth, then add the lavender extract and food coloring if using. Dip each cookie into the icing face down and then place them back onto the parchment paper. Allow the icing to set for about 20-30 minutes. Garnish with dried lavender if desired.

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