Naturally Sweet: Lavender & Cocoa Nib Cookies

Earthy almond and cocoa nib flavours offset the floral lavender perfectly in this slightly doughy, slightly crunchy, naturally sweetened cookie. Bake at home as a great treat, so good that I've had to hide them from myself...


Makes 8

Takes 25 minutes (10 prep, 15 cook)


1/2 cup (85g) of pitted dates

1 tbsp of dried lavender

1/2 cup (130ml) of boiling water

1 cup (120g) of ground almond

1/4 cup (40g) of wholemeal flour

2 tbsp of milled flaxseed

1 tsp of baking powder

1/4 (65ml) cup of olive oil

1/2 cup (70g) of chopped almonds

2 tbsp of cocoa nibs


Preheat the oven to 180C.


Soak the dates and lavender in the boiling water and mush around with a spoon until soft.

In a food processor, combine the date mix with the ground almonds, flour, milled flaxseed, baking powder and olive oil until well mixed.


Decant the cookie dough into a bowl and mix in the chopped almonds and cocoa nibs until well combined.


Using a tablespoon for measure, portion out 8 cookies onto a baking sheet, flattening them slightly into a cookie shape.


Bake for 15 minutes then remove from the oven and allow to cool.


Keep in a sealed container and consume within 3 days.


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