Chrysanthemum Gluten-Free Sugar Cookies

Captivating flowers signify spring, summer, sunshine, and romance. There was a time when people spoke with flowers. If someone presented another a flower or a bouquet, they were communicating a message, a love note, or perhaps a dispatch not so positive. Today flowers still hold meaning, a breath of fresh air or a gift to brighten a gloomy moment, but I am fairly sure there are few people whom actually converse through them.

Many a medicinal plant includes the flower as part used. The white or yellow Chrysanthemum is one and its linguistic meaning is cheerfulness and optimism. My mentor, an acupuncturist and herbalist gave me a small sample of dried chrysanthemum flowers.

In Japan, chrysanthemum tea is a staple and considered to impart longevity and rejuvenation. I thought these flowers would go beautifully in a light and crisp sugar cookie. My son, who rarely relishes what I bake with herbs, admitted that these cookies, also grain free, tasted good and I saw him eating them all on his own. For me, that translates to cheerfulness. And optimism, to faith in myself and my herbal baking. So maybe these delicate flowers were speaking to me from their little container on my counter. I am glad to listen.

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Chrysanthemum Gluten-Free Sugar Cookies
Crisp edges, a moist center, and sweet; a little bite of cheerful.
Chrysanthemum Gluten-Free Sugar Cookies
Crisp edges, a moist center, and sweet; a little bite of cheerful.
  • For chrysanthemum-infused oil*
  • 2 oz dried yellow or white chrysanthemum flowers, powdered**
  • ¼ cup walnut oil
  • For cookies
  • cup almond flour
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 TBS chrysanthemum, powdered
  • ½ cup organic unsalted butter softened
  • ¾ cup organic granulated sugar
  • ¼ cup chrysanthemum-infused walnut oil
  • 2 organic eggs
  • 2 tsp vanilla extract
  • 1 TBS honey
  • ¾ cup white chocolate chips
For cookies
  1. Preheat oven to 350 °F. Line 2 baking sheets with parchment paper.
  2. In small bowl, stir together almond flour, coconut flour, baking soda, salt and chrysanthemum powder.
  3. In large bowl of electric mixer on medium speed, cream together butter, chrysanthemum infused walnut oil and sugar for 2 minutes until light and fluffy. Add eggs, vanilla extract and honey. Mix until combined approximately 30 seconds.
  4. Add dry ingredients 1 cup at a time, missing after each addition until flours are completely incorporated. Remove bowl from mixer and stir in white chocolate chips.
  5. Gather dough together with hands and form into a ball, wrap in plastic wrap and refrigerate overnight.
  6. When ready to bake cookies, divide dough into thirds. Work with one third at a time, keeping remainder of dough cold in the refrigerator. With hands, roll dough by the teaspoonful into small balls, place on lined baking sheets and press down gently with palm of hand to form slightly flatten disc.
  7. Bake on middle rack of oven for 10-12 minutes until just starting to turn brown on the edges.
  8. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely.
For chrysanthemum-infused oil
  1. To infuse oil, in a coffee or spice grinder, place dried chrysanthemum flowers and grind to fine powder.
  2. Reserve 1 tablespoon of powder for when cookies are prepared, cover in a small bowl.
  3. Add remainder of powder to walnut oil. Heat gently either in small saucepan, just to simmer. Cover and keep warm for 1-2 hours. Alternately place in yogurt maker for 24-48 hours.
  4. Allow infused oil to cool prior to adding to batter.
Recipe Notes

*Prepare chrysanthemum infused oil 24-48 hours prior to making cookies.

**Alternately you may use chrysanthemum tea bags, open and measure 2 oz of the tea leaves.

Dried chrysanthemum flowers can be purchased online or from Oriental markets. These are not the chrysanthemums that are sold in garden centers or that are grown in pots in autumn. If unable to find, walnut oil… hazelnut oil, coconut oil or avocado oil may be substituted.

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