Chamomile Lavender Dark Chocolate Dipped Shortbread Cookies
a calming floral cookie perfect for summertime
If you need a gluten-free sweet treat, this recipe is for you. These easy almond flour shortbread cookies come together quickly and don’t take long to bake. To make them even more special, I dipped them in Chamomile Lavender Chocolate from Raaka Chocolate in Brooklyn and sprinkled them with some edible flowers from the garden.
When I find an intentional brand, I love to share them with you and Raaka will change the way you think about chocolate. Being bean-to-bar chocolate makers means they start with the actual cocoa bean as the first step in their chocolate-making process, unlike most companies out there.
It’s rare to find unroasted cocoa beans used for chocolate making, but it means you can taste the complexity and naturally occurring flavor profiles in each bite. Especially when infused with botanicals like chamomile and lavender.
Not only that, but they source their cocoa ethically and directly from farmer co-ops/producer-centric organizations to ensure ethical sourcing practices that support farmers and their communities.
They were kind enough to offer the kosmic kitchen community a discount code, to give their chocolate bars and baking chocolate a try!
Use the code KOSMIC20 to get 20% off your first purchase from Raaka and grab the limited batch Chamomile Lavender Bar before it’s gone.
Chamomile Lavender Dark Chocolate Dipped Shortbread Cookies
Ingredients
2 cups almond flour
¾ cup dairy or vegan butter, softened
¾ cup sugar
2 teaspoons dried lavender flowers
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
1 Raaka Chamomile Lavender Chocolate Bar, chopped
Edible flowers
Makes 12 cookies
Preheat the oven to 350° F and line a baking sheet with parchment paper. Add the sugar and lavender flowers o a blender or food processor and pulse until it resembles powdered sugar.
Add the lavender sugar, almond flour, salt, and vanilla to a medium-sized mixing bowl and whisk to combine. Add the butter and with a fork, mix to combine with your hands until a dough forms.
Using a spoon or small ice cream scooper, make balls of dough about 2-3 inches big and place them on the parchment paper about 2 inches apart.
Gently press the dough down with your fingers or a fork (to make a cross-hatch) to form about 1/4 inch thick disk. Fix any edges that look too cracked by pressing the dough gently back in place.
Bake for 8-12 minutes or until the edges are lightly golden and the middle is just set. Remove from the oven and let cool on the baking sheet for a few minutes, then place on a cooling rack.
Melt the chocolate using a double boiler method and gently stir until smooth. Dip or carefully spread the melted chocolate onto half of a cookie and place it on parchment paper to let the chocolate set. Repeat with all of the cookies and sprinkle with edible flowers for a special treat.
Chamomile Lavender Dark Chocolate Dipped Shortbread Cookies
What a pretty cookie! I checked out the website. Thanks for sharing. I love learning about new products that are ethnically and thoughtfully sourced.
Made these again tonight! So delicious!