Lavender Vanilla Oatmeal Shortbread

Lavender Vanilla Oatmeal Shortbread

Sick of the same old Christmas cookie recipes? Ready to try something a little different this year? This Lavender Vanilla Oatmeal Shortbread is a fresh and tasty way to switch things up! With crisp flavors, floral notes, and the perfect crunch from the granola, this cookie recipe will be a new holiday favorite in no time! It uses tapioca and coconut flours for a delicious gluten-free cookie recipe that everyone can enjoy.

 Chocolate Bomb Smoothie


  • 1/4 teaspoon pure lavender extract
  • 1 cup vegan/plant butter, softened
  • 1/2 cup sugar 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lavender extract
  • 1 bag (10oz) Forij Vanilla Almond granola
  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt dried lavender, for garnishing (optional)



1. Preheat the oven to 325° F. In a stand mixer using the paddle attachment, or you may alternatively use a hand blender, cream together the butter and sugar until smooth and creamy. Next add the vanilla and lavender extracts to the butter mixture.
2. In a food processor/blender, process the oatmeal, tapioca flour, coconut flour, baking powder, and salt until you achieve a fine flour texture.
3. With the mixer on low, slowly add the flour mixture in until well combined. Turn the cookie dough out onto a piece of parchment paper and roll the dough out to about 1/2-3/4 inch thick. Use a round cookie cutter and cut the dough into rounds. Place the cookie dough rounds onto a parchment-lined baking sheet and bake for 14-16 minutes. Garnish with dried lavender if desired.

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