Raw Lavender Lemon Tea Cookies

by Susan on March 23, 2012


Spring has come so early to so many parts of the country this year. Normally, I would still be shoveling and instead I am picking dandelion greens! I am not sure how I feel about this, being a snow and winter lover. But ever the optimist, I have decided to jump into spring with both feet. Even if I am missing the snow, it doesn’t mean that I can’t get into the mood with these easy little raw Lavender Lemon Tea Cookies. The ingredients are easy to find, no dehydrator is needed and they come together in a snap. A true taste of spring, lemon and lavender love keeping company.

The base of these delicate little cookies is cashew flour that you can make yourself in your high-speed blender. Cashews are wonderful nuts for desserts. Don’t let their mild, sweet flavor deceive you. Cashews have a wonderful nutritional profile. Cashews are full of anti-oxidants and that is good for your heart. They have a lower fat content than most other nuts, and the fat that is in cashews is considered healthy fat. Approximately 75% of the fat in cashews is unsaturated fatty acids. The unsaturated fatty acid content is oleic acid which can actually lower cholesterol. Cashews are also a great source of magnesium, which is not only great for your bones, but also helps to keep you calm and relaxed.

Raw Lavender Lemon Tea Cookies

Makes 2 dozen

  • 3 cups cashew flour
  • 1/2 cup almond flour*
  • 2 tablespoons lavender, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/2 teaspoon vanilla (optional)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons raw agave nectar (or liquid sweetener of choice)
  • 1/2 cup dried coconut

 1. To make the cashew flour: Process cashews 1/2 cup at a time in high-speed blender. Sift and re-blend the chunks until you have a silky flour. Don’t over blend or you will get cashew butter. 1 cup of raw cashews makes aproximately 1 1/2 cups of flour. 

2. Mix together cashew flour, almond flour, 1 tablespoon of the lavender, lemon juice, zest, vanilla, coconut oil and agave. 

3. Roll into balls and set aside. 

4. Powder the coconut in a high-speed blender or coffee grinder. Mix together with remaining 1 tablespoon lavender and roll the balls in this mixture. 

5. Chill to set. 

*I used almond flour that I made from almonds with the skins removed for this recipe. It is not necessary for the taste but is prettier in the picture!

Raw Cashew Flour

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{ 50 comments… read them below or add one }

Amanda March 23, 2012 at 4:30 pm

You. Rock.

These are gorgeous and look delicious!!!


Gabby @ the veggie nook March 23, 2012 at 4:37 pm

These are just beautiful! I love the combination of lemon and lavender. I am definitely bookmarking these :)


Jen {The Wholehearted Life} March 23, 2012 at 9:00 pm

Oh yum! Those turned out gorgeous! I can’t wait to give them a try :). Thanks for the continued inspiration!


Lauren J @ The Barn March 24, 2012 at 11:05 am

These look incredible. We make lavender cocktails sometimes, not sure why I never thought to make them into a cookie. Simply beautiful!


Britt March 24, 2012 at 5:49 pm

Yum–these not only look delicious, but perfectly lovely for spring!


Chris March 24, 2012 at 6:30 pm

Spring? I WISH!!! It’s 90 degrees in Phoenix today! Beautiful cookies, by the way! Ü


dee March 25, 2012 at 9:07 pm

Is the almond flour made the same way as the cashew flour, or is it made from the resisdue of almond milk?


Juniper Rain March 25, 2012 at 9:42 pm

i need to make these!!!!!!! i love lavender and lemon!!


Cary March 26, 2012 at 12:15 am

Just made these, they are amazing. I froze half so hopefully I’ll still have some in a few days. My husband can’t stop grabbing them each time he passes through the kitchen.


lawheezer March 26, 2012 at 10:09 am

Where does the lemon zest go?


Susan March 26, 2012 at 11:00 am

Step 2. Cheers!


Laura-Jane the Rawtarian March 26, 2012 at 4:47 pm

Soooo pretty! Lavender and lemon are such a classy combo. This recipe makes me want to wear a hat and drink (raw) tea wearing a pretty dress :)


D March 26, 2012 at 10:56 pm

Have been looking all over for a recipe Exactly like this one – a cookie/cake I already Love, made with nut flours. Have been converting to a no wheat, little sugar, corn, potato, food list from Doc that eliminates inflammation (which causes body pain), and, it actually does work, almost immediately. But even though I am not much of a sweets eater I have craved cake and cookies, ones I already Love. Specifically, a ‘tea cake’. Lem-Lav tea cakes are a favorite and I think they will be even more delicious with the nut flours instead of wheat flour. Have everything but the oil, so, will be making them soon. Thank you so much.


Jennifer Graft March 27, 2012 at 12:27 pm

My daughter is allergic to cashews so we do not keep them in the house. Typically I sub hemp seeds for cashews in recipes. Will hemp seeds work for these cookies? Thank you!!


sarah March 27, 2012 at 11:04 pm

These look divine! Thank you for all of your hard work and dedication! I love your site! xo


Bekah March 29, 2012 at 9:26 am

Gourgeous and delicious! I will have to reserve time to make these this weekend. I am allergic to coconut.What is a great subsitutue?



Andrea March 29, 2012 at 9:34 am

Thanks Susan. I am going to make these over the weekend. They look delicious :)
Lemon, lavender, coconut – my favorites!


Thess March 29, 2012 at 9:46 am

Thanks Susan. This is perfect timing definitely making this tomorrow because I am already craving new treats. I also can’t wait for your recipes ideas in your cacao paste because I have some stored but not sure what to do with it.
You’re amazing!!



Bridget Bagley March 29, 2012 at 10:04 am

I would like to. Intact your website designer I.e. graphics designer. I would like to use them. Thank you. Bridget Bagley


Susan March 29, 2012 at 10:14 am

I am my website / graphic designer. :-)


Kenda March 29, 2012 at 10:20 am

I’m sure this sounds dumb but where do I find lavender and should it be in powdered form or liquid? This recipes sounds awesome and I’d love to make it. Thanks!!



Susan March 29, 2012 at 10:24 am

You want to use lavender buds and you can find them in the spice section of most any grocery store. Make sure you get organic buds that are intended to eat.


Autumn March 29, 2012 at 10:48 am

These look so wonderful! But… I’m allergic to cashew and almond. Bummer- but I’ll try using another nut. I’m open to suggestions. I really love your blog and recipes, thanks so much for your great work!


Heather March 29, 2012 at 11:23 am

These looks amazing, and I was excited that I had everything I need to make them right this instant!


Barbara March 29, 2012 at 6:38 pm

Hi Susan, I was so impressed with this recipe that I made it this morning. It was so easy and “to die for”. It is another amazing recipe from you. Many thanks, Barbara


sathya furtado March 29, 2012 at 9:16 pm

Sorry, what and where can one get “lavender”? Is it dried? fresh? other Pardon the ignorance. Is almond and cashew flour available somewhere? Just learning…..

The recipe and desert looks simply scrumptious.

Would you come to teach a class to Houston? for a meeting/gathering around June 15th. this year.? What wd your requirements be?


Lou Whitcomb March 31, 2012 at 2:23 pm

I want to make these, as always they look so gooood. But…I can’t eat anything that is not gluten free. What and where can I buy sugar free coconut that hasn’t been packaged with gluten foods? Thank you for your help.


Susan March 31, 2012 at 4:27 pm

Since our focus is on raw and not gluten free, I honestly don’t have an answer to this. You might have to contact the manufactures, do a google search, etc. You could try the nuts on-line people. They sell a certified gluten free coconut flour. I would contact them and see what they say about their dried coconut. Cheers!


Anne March 31, 2012 at 5:37 pm

Absolutely scrumptious! Took me a long time to make the cashew flour but other than that it was simplicity itself! Really delicious. Have loved all the recipes I have tried.
Have some of your onion & sunflower seed and the zucchini and carrots breads in the dehydrator at the moment.

You have a fabulous website. Very talented lady…recipes, photographs, graphic design….all first class AND you find time to read and respond to many e-mails. Amazing rawmazing Susan!!

If I can ever get my paypal account sorted I plan to purchase all of your books. I live in the UK but my son lives in the USA. Would you accept a check (USA Bank) or is paypal the only acceptable method of payment?


Catherine April 2, 2012 at 6:15 pm

Ditto!! I always look forward expectantly to your emails because your recipe photographs are such a delight to the eye! And though I am not raw, I am easily seduced to try your easy-to-do recipes.
Thanks for your culinary and photographic skills~


Kathy April 6, 2012 at 4:05 pm

I know this sounds lame but I am new to this way of cooking and doing things and have a question concerning the lavender. Do you know of a online place where one might get the lavender? I have tried our markets, Safeway, Save Mart, Raley’s and Cost Less Foods and have struck out. I looked online at Mountain Rose Herbs but only find Lavender Flower and Lavender Flower Powder listed. In reading about them it doesn’t say anything about it being a bud. I would really like to try these and any help would be appreciated. Thanks


Milena April 22, 2012 at 2:14 pm

Thank you so much for all of your gorgeous recipes! I can’t wait to try them =-) =-)


Jackie April 30, 2012 at 7:28 pm

Made these yesterday…AMAZING!!


jueli June 10, 2012 at 9:02 pm

hi susan Am located in Australia. Having real challenge with raw food, even though i know it is fantastic for not having to “Cook”. My challenge is mainly the thought etc needed for soaking ahead of time, for dehydrating etc,. I wondered if there is a recipe for some staples such as flatbread,(without sprouting) a cake, biscuit( like lavender balls) (have never seen lavender buds in our stores! can i use lavender from the garden which we grow here!)
I would like to start with these three staples that are easy, and that i can put one day aside a fortnight and make them all . then i know i have the snacks i need for fast food and i am not cooking it.
Also, a soup that is warm in winter that is easy ie like pumpkin (cannot think how to have raw pumpkin warmed! currently i roast in oven at 150% then just blend with water and it is delicious with a jap pumpkin only so skin goes in and a little celtic sea salt, and then put oat or some other nut or grain milk in just to bring out flavour.
Wouldappreciate so much your guidance here. I simply dont want to cook, spend hours in the kitchen, and that is one of the reasons i wanted to go to raw food apart from my health. i find though if i have to soak dehyrdrate etc, that i just stick to a few recipes and that is it. The flatbreads i know would make a difference. Guess it is more of the “staple recipes to have snacks on, a main meal and a sweet, some crackers, biscuits and a pie that are all simple and dont take long. am a person who can eat the same thing all the time, if i like it, and dont care about changing, so long as i am having nutrition for the body that fulfills all the needs, i could live on one biscuit bar only eating it all the time! I hope you can assist me, as have been trying to do this for over twelve months now, and still not there. Your inspiration as a person, someone who shares their knowledge, who gives of yourself freely, and such an uplifting site has kept me going, so now i thought i would just ask ! thank you so much. Have a lovely day. cheers Jueli Mackintosh Australia


Rhonda August 5, 2012 at 1:01 pm

I love lavender and lemon…. Yum.. to anyone looking for lavender. a few years ago I bought my edible lavender online at limauge Boutique. I haven’t checked to see if they are still up and running. They sold lavender lemonade packets too. So yummy..


Tawanda April 28, 2013 at 10:11 pm

These cookies are absolutely delicious! Thank you so much for sharing this recipe! I made my first batch exactly how the recipe says, and they were so yummy! However, my second batch I rolled the cookies in melted coconut butter, and then the coconut and lavender. My husband and I loved those too! We love coconut, so whenever more coconut can be added, we add it! Once again, thank you so much!


Elenie Smith May 30, 2013 at 11:28 pm

Hello, I am totally new to your site. And I am loving the possibilities. But I see that you use a lot of cashews in your recipes. I LOVE cashews. Ate them ALL the time. But have just discovered that there is something in cashews, Tryptophan, which puts me into a mental la la land. I thought I was just cruisie. I think i will need to substitute almonds or other nice nuts. Would that be OK too?


Susan June 2, 2013 at 12:00 pm

Every nut has a different taste and texture. They are not interchangeable in recipes. Some can be, pine nuts can work in desserts, and some sauces but each recipe is different. :-)


Laura June 22, 2013 at 1:36 pm

Super easy. Amazing!!! Thank you. Will share!


Leanna June 25, 2013 at 1:48 pm

When you say mix, do you mean by hand or with a food processor? Thank you for a great recipe


Susan June 25, 2013 at 2:05 pm

Either will work. :-)


Kathleen July 4, 2013 at 10:38 am

How many cashews should I pick up to make three cups of flour? Do you soak the almonds before you grind them? Thanks! Looks fantastic!


Susan July 4, 2013 at 11:09 am

If you note in the recipe, it states that 1 cup of cashews will give you about 1 1/2 cups cashew flour. Also, if it doesn’t say to soak the almonds, you don’t have to. They should be used dry. If you prefer to soak your almonds and dehydrate them to release the enzyme inhibitors, you certainly can do that.


Kells July 10, 2013 at 8:56 pm

These cookies are delicious; so refreshing and light! However, I found that the taste wasn’t very uniform…and I blame it entirely on my blender. I made both of the almond and cashew flour with a Nutribullet, and found it grueling and tiresome; I never got a uniform consistency, it was either nut butter or chunky flour :/ With that said, what blender/food processor do you use to make these nut flours? I know you mentioned “high-speed”, but I’m not sure if that fixes the problem?

Thank you for this recipe – its a new family favorite (and I’m surrounded by heavy meat-eaters…they love em!)


Susan July 11, 2013 at 11:26 am

Kells, I use a Vitamix. It would be difficult to get really good results with a Nutribullet for this. Cheers!


Patti September 27, 2013 at 7:21 am

I just returned from a wonderful vacation in Provence and brought home some lavender in hopes of making some raw food gifts for friends! These tea cookies are perfect. I love the combination of lavender, lemon and almonds. I always know when I try one of your recipes Susan, it will be delicious! Thanks again Susan. Can’t wait to make these later today.


Roxanne October 20, 2013 at 10:16 pm

I was at a picnic/tea party recently and someone made these, I ate one and was in love with this recipe! I’ve made them two days in a row for parties we have attended and both times the plates were empty by the time we left! Delicious and I’ve passed on the link to this recipe countless times already. Thank you for posting!


Susan October 20, 2013 at 10:25 pm

Hi, Roxanne! Thank you so much for letting me know! Glad you are enjoying the recipe.


Elle February 9, 2014 at 5:01 pm

Could honey or maple syrup be used instead of agave without altering the flavor too much? Agave makes me feel nauseous so I can’t use it…


Fennel & Fern August 20, 2014 at 2:33 pm

This is such a lovely recipe. I wondered if you wanted to add it to our lavender recipe link up that we’re doing.


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