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Lavender Shortbread Cookies


1/4 cup coconut flour

1/2 cup arrowroot flour

1/4 tsp sea salt

1 tsp dried organic lavender (food grade) - mine is from Mountain Rose Herbs

1/2 cup coconut shortening 

2 tbsp honey 


1.Preheat oven to 350F 

2.Use a hand or stand mixer, cream the palm shortening and honey.

3.Add the coconut flour, arrowroot, sea salt, and lavender and mix 

4.Pour the mixture into a piece of parchment paper and let it refrigerate for 30 minutes 

5.Once you remove from fridge, pat the dough out flat with a rolling pin and use a cookie cutter to cut shapes out . 

6.Bake for 15-20 minutes. 


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