I am still recovering from a bad cold, and from my jet lag, so today I enjoyed a slow and lazy Sunday: I slept in, I read on the couch, cuddled by a warm blanket, I listened to Stevie Nicks, harvested aromatic herbs for freezing, and yes, I also baked cookies.
My mom had made these little oat pastries for me and Ben when we were in Italy, and I reinvented them with a twist; instead of cinnamon and ginger, I used rosemary and lavender. They came out nothing like my mom’s, neither in texture or flavor, but they are truly delicious (and health-conscious).
Here’s the recipe: it’ a very easy and quick one, when you don’t want t buys processed sweets for you and your kids. These little gems of flavor are perfect for a healthy snack when you crave something sweet, and for tea, of course, just perfect for an afternoon tea.
OAT COOKIES WITH LAVENDER FLOWERS
Organic oats 250 gr
Flour 00 50 gr
Potato flour 50 gr
Raw cane sugar 100 gr
Organic canola oil 100 gr
Edible lavender flowers: 2 1/2 teaspoons (to taste, like rosemary)
Baking powder 1 1/2 teaspoon
Vanilla extract 1 1/2 teaspoon
Lemon peel (1 lemon)
1 pinch of salt
In a food processor, grind the oats into a coarse flour (I love to find little pieces in the cookies); set aside.
In your stand mixer, pulse sugar, lavender and lemon zest until well combines.
In a mixing bowl, combine the lavender-sugar mix with eggs, vanilla extract, and canola oil, until creamy. Slowly stir in the dry ingredients, flour, potato flour, oat flour, salt and baking powder. Mix with your hands until dough is compact, yet soft to mold (it’s kind of messy, and it’s okay).
With an ice cream scoop, place one scoop per cookie on a baking sheet covered with parchment paper.
Bake in pre-heated convection oven to 300 F° for 20-25 minutes (I like them soft on the inside).
Allow to cool, and then sprinkle the cookies with powdered sugar.