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.



Organic oats  250 gr

Flour 00  50 gr

Potato flour   50 gr

Eggs  3

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.


Buon appetito!


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