By: Author Lisa Viger Gotte
Posted on Last updated:
Lavender Orange Moon Cookies are vegan, gluten-free, and totally magical on a full moon eve with a cup of tea.
About this time of year, after Christmas is wrapped up and put away, I can’t help but start longing for spring things like flowers. This recipe has a lovely dose of lavender and some orange to brighten up dim days. Today is a full moon, too, which inspired the shape.
Lavender Orange Moon Cookies are Easy to Make
These cookies are super simple to make. They start with a dough that’s similar to shortbread. The vegan butter, coconut oil, sugar, vanilla extract, and orange extract get creamed together first.
Stir together until creamy and a little fluffy.
Mix the four, ground flaxseed, lavender, orange zest, and salt together.
And stir into the creamed butter and sugar mixture. Add up to 1/4 cup hot water and mix until the dough forms.
Shape the dough into a disk and wrap in plastic wrap. Let chill in the refrigerator for about half an hour.
Then place on a flour-covered board and roll about 1/4 inch thick.
Use a cookie cutter to cut into your favorite shapes. Today, mine was round.
Bake on a parchment-lined baking sheet for 9-12 minutes, until the edges of the cookies just begin to lightly brown.
Sift on some powdered sugar and allow the cookies to completely cool.
Dark Side of the Moon Cookies
Does your moon have a dark side? You’ll want one since it’s made of chocolate!
Break the chocolate bar into pieces and melt in a shallow bowl in the microwave. Start with 60 seconds and, if not mostly melted, continue heating in the microwave in 10-20 second increments. The chocolate will also continue to melt after removing from the microwave. Stir. Note: Just don’t overcook. It’s easy to burn chocolate in the microwave.
Then either dip or dollop the chocolate onto the back of the cookies. Place the cookies on plastic or parchment-lined cookie sheet and let the chocolate harden. You can speed up this process by placing them in the refrigerator for 10 minutes or so. Then just peel off the paper or plastic.
5 from 2 votes
Lavender Moon Cookies Vegan Gluten-Free Recipe
CourseDessert
CuisineVegan
Keywordcookies
Calories 90 kcal
Ingredients
- 3tablespoonscoconut oilroom temperature
- 2tablespoonsvegan butterroom temperature
- 1/2cupgranulated sugar
- 1teaspoonorange extract
- 1teaspoonvanilla extract
- 1 1/2cupsgluten-free flour
- 2teaspoonsground flaxseed
- 1tablespoonculinary lavender
- 1teaspoonorange zest
- 1/8teaspoonsalt
- 1/4cuphot water
- 3.5ozchocolate bar or baker's chocolate
Instructions
In a medium-sized mixing bowl cream together the coconut oil, vegan butter, sugar, orange extract, and vanilla extract.
In a separate bowl, stir together the flour, ground flaxseed, lavender, orange zest, and salt.
Add the dry ingredients to the creamed ingredients and add the hot water as needed to combine into a workable dough.
Form the dough into a flattened disk shape and cover with plastic wrap. Refrigerate the wrapped dough for about half an hour.
Roll out the dough about 1/4 inch thick between two pieces of parchment paper or on a floured board. Cut using your favorite cookie cutters. I used round.
Bake on a parchment paper lined cookie sheet at 350° F for 9-12 minutes, until the edges just begin to brown lightly.
Remove from the oven, sprinkle the tops with powdered sugar, and let cool completely.
If adding the "dark side," melt the chocolate in a small bowl in the microwave starting with 1 minute. Continue in 20-second increments until the chocolate is mostly melted. It will continue melting for a bit after it's removed from the microwave. Stir until smooth.
Dip the back side of each cookie into the melted chocolate and place on parchment until firm.
Nutrition Facts
Lavender Moon Cookies Vegan Gluten-Free Recipe
Amount Per Serving (1 cookie)
Calories 90
* Percent Daily Values are based on a 2000 calorie diet.
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Lisa Viger Gotte
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
