Lavender and Chocolate Bark Cookies
Lavender and Chocolate Bark Cookies
Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1/4 cup arrowroot starch
- 1 tsp baking powder/li>
- pinch of salt
- 2 tsp culinary grade lavender
- 1/4 cup vegan butter
- 1/4 cup maple syrup
- 1/4 cup unsweetened plant based milk
- 1 tsp vanilla extract
- 1/3 cup PRANA Algarve Organic Chocolate Bark, broken up into smaller chocolate chip-sized bits
- 1/3 cup icing sugar
- 1/2-3/4 tsp unsweetened plant based milk
Preparation
- Add all-purpose flour, almond flour, arrowroot starch, baking powder, salt and lavender into a bowl and mix to combine.
- Add vegan butter and incorporate using a pastry cutter or a fork. You are looking to achieve a fine sand-like texture.
- Add maple syrup, plant based milk and vanilla extract. Mix using your hands until a dough forms.
- Fold in PRANA Algarve Organic Chocolate Bark. Form a 9-inch log with the dough.
- Cut a large piece of parchment paper. Place the cookie log at one of the extremities and roll tightly, twisting the empty ends like you would wrap a candy.
- Refrigerate for at least two hours.
- After two hours, preheat oven to 350ºF and line a baking sheet with parchment paper.
- Gently unwrap the log.
- Using a very sharp knife cut into 1/2 to 1/4-inch thick cookies. At this point, because of the pieces of bark in the dough, some parts of the dough might break off a bit. Don’t worry about it, you just have to use your hands to reform each of the cookies individually if necessary.
- Place on baking sheet and bake for 13 minutes.
- Let cool completely.
- To make the icing, add icing sugar and 1/2 teaspoon of plant based milk into a small bowl.
- Mix using a fork until you obtain a thick but pourable mixture.
- If your mixture remains crumbly, add 1/4 teaspoon of milk.
- Drizzle over each cookie and garnish with a few lavender pods.
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