Ingredients

• 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)

Directions

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.