If your FaceBook newsfeed or email are anything like mine, you’ve got dozens of recipes to view every day. From pages you ‘liked’ to friends sharing recipes, I’m bombarded with recipes for tasty treats all day long! However, I saw this recipe for Lemon Basil Cookies on the Elana’s Pantry website, and I said to myself – that’s the one I’m going to make today!
I still have lots of basil growing in my flower bed, so that was handy to come by. Almond flour is easy to find at the store now, and you can also make your own if you choose. These cookies are herbal and fresh tasting, with a nice balance of flavors. In fact, I tasted a bit of salt in mine from the salted butter I used, which offset the sweetness. You may choose to add another tablespoon of honey, because these cookies are not overly sweet. Try them and see – perfectly balanced, deliciously different!
Lemon Basil Cookies (Recipe from Elana’s Pantry)
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup coconut butter (I used regular butter and they came out great!)
- 1/4 cup honey
- 1 tablespoon chopped fresh basil
- 1 teaspoon lemon zest
- Preheat oven to 350*F.
- In the bowl of a food processor, blend together the almond flour, salt, and baking soda.
- Add the butter, honey, basil and lemon zest. Blend again until a ball of dough forms.
- Line baking sheets with parchment paper, or use a Silpat mat. Scoop a teaspoon full of dough and drop it on the parchment paper. These cookies spread, so give them some room!
- Cook for about 8 minutes. Remove from the oven and let cool on the cookie sheets for an hour.
- Store in a sealed container. This made about 18 cookies for me.
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet