Cocoa Lavender Cookies

The weather has finally turned chilly.  Next to the warmth of a lovely heater, wrapped in a little down blanket, I have finally found a moment to share one of my favorite recipes with you.  Cookies have always been a sweet part of my childhood winters. I became the baker of my family as a young girl. So when a fire was lit and blankets brought out it was quite routine for me to whip up a batch for us to enjoy.  Here in our cozy apartment a fireplace is not present, but I still feel the desire to continue the wintery tradition of cookie baking. My Love doesn't seem to mind....

Based off of my Chocolate Chunk Cookie, I created a delicious and aromatic lavender treat.  The Cocoa Lavender Cookie. Yum. Two of my favorite ingredients, lavender and chocolate, combine to create a wonderfully satisfying and perfect fireside cookie.  So grab a soft thick blanket, start a fire and get these cookies in the oven for a cozy and sweet wintery night. From my warm kitchen to yours, cheers!

{Cocoa Lavender Cookies}

3 cups of Almond Meal or Flour (flour makes a sturdier cookie)
1/2 tsp Sea Salt
1/2 tsp Baking Soda
1 1/2 tsp Dried Lavender Petals, chopped
1/2 cup Pure Cocoa Powder
1/2 cup Coconut Oil, organic, extra virgin + cold-pressed 
1/2 cup Honey, raw + organic
1 1/2 tbsp Vanilla
3/4 - 1 cup of Dark or Semi Sweet Chocolate, chopped chunky

Preheat the oven to 350 degrees. Whisk the dry ingredients together and then add the wet.  Gently fold in the chocolate chunks. Scoop dough with a tablespoon. Roll into a little ball in your palm and then slightly flatten on your cookie sheet. Provide an inch or so of space for the cookies to expand. Bake for 6-8minutes, depending on your oven.  Keep a close eye and remove them when they seem firm.  Allow cookies to cool for a good 15 min, then remove with a spatula.  Pair with a little glass of almond milk, wrap yourself up with that cozy blanket and savor each decadent bite!

Sweet Beet + Chestnut Salad

Refreshing is the word that comes to mind, when I think of salads.  Creating the perfect mixture requires a delicate balance of flavor.  It's important that they exude a light and clean taste. Yet, they must also somehow retain that bit of hardiness necessary to last you until your next meal.

In today's delightful salad the sweet red and yellow beets balanced the flavors of the hearty tart goat chevre and nutty chestnuts to perfection. I loved the textures of the creamy chevre, crumbly nuts, and smooth beets.  Even the lettuce tickled a bit as it passed. Needless to say, I went back for seconds. I hope you can enjoy this satisfying dish soon as well. It's quite a treat. 

{Sweet Beet & Chestnut Salad}

2 -3 cups of Organic Lettuce of Choice
1/2 log of Honey Goat Chevre, crumbled by hand
1/2-3/4 cup of Chestnuts, cooked and chopped
2 Organic Yellow and Red Beets, cooked peeled and sliced
4-5 Medjool Dates, pitted and chopped
Drizzle of Real French Vinaigrette Dressing

Gently combine ingredients and drizzle with my new favorite dressing, Brianna's Real French Vinaigrette, or any of your choosing.  Enjoy!


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