cookie – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Mon, 02 Apr 2018 20:59:08 +0000 en-US hourly 1 Elderberry Wine Chocolate Cookies https://theherbalbakeshoppe.com/recipe/elderberry-chocolate-cookies/ https://theherbalbakeshoppe.com/recipe/elderberry-chocolate-cookies/#comments Thu, 12 Nov 2015 17:53:37 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1303
single servingsingle serving
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As I sat in my kitchen one morning with my visiting nine-year old niece, her father pushed a bottle of Sambucus Elderberry syrup to her requesting she take her daily spoonful. My obedient niece grimaced, poured the syrup onto a tablespoon, sucked it down and shivered saying yuck. I asked her about it. She said she takes it everyday and hates it because it tastes awful. She told me to try it and see. I did. The syrupy berry flavor masked with a medicine aftertaste was not that appealing, I agreed. Her father laughed a bit and reminded her that it prevented the sniffles.

 There is no doubt the reasoning behind taking this commercial illness prevention product for better immunity is based on traditional use of elderberry as well as research. It made me sad to think my niece will associate elderberry with disgust. Herein lies one of the herbal bake shoppe ambitions, pleasant tasting herbalism. To truly bring herbalism back into every kitchen, even the most discerning tasters must believe in tolerable fusion.

 Homemade elderberry syrup while a bit more time consuming than buying, is easy. Having it on hand opens possibilities for pleasant medicine taking. Elderberry wine is much more of a process to make but purchasing is still a delicious addition to a kitchen apothecary. While there may not be a medicinal dose of elderberry in each of these cookies, it is there nonetheless and more palatable perhaps than a mediciney syrup.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Elderberry Wine Chocolate Cookies
Perhaps I date myself in saying while baking these cookies, Elton John’s 1970’s classic Elderberry Wine continuously hums in my head. If you don’t know the song, he sings about missing a wife and happy, carefree feeling gained drinking this wine she made him. I am not sure why he chose elderberry, maybe a reference to homemade wines. In these chocolate cookies, the berry flavor adds richness. Feeling good when eating them could be from the taste or knowing the extra benefit from an immune boosting plant.
Servings Prep Time
30cookies 25minutes
Cook Time
8-10minutes
Servings Prep Time
30cookies 25minutes
Cook Time
8-10minutes
Ingredients
  • 1 1/2 cup organic all-purpose flour
  • 3/4cup cocoa powder (Dagoba)
  • 1tsp baking soda
  • 1tsp salt
  • 1 tsp cinnamon
  • 1stick organic unsalted butter, softened
  • 3/4cup organic granulated sugar
  • 3/4cup organic brown sugar
  • 1 organic egg
  • 1tsp vanilla extract
  • 1/2 cup elderberry wine
  • 1/3cup pecans, chopped
  • 1cup semisweet chocolate chips
Instructions
  1. Preheat oven to 375°F.
  2. In medium bowl, combine flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
  3. In large mixing bowl, cream butter and both sugars with wooden spoon until well blended and smooth. Add egg, vanilla extract, and elderberry wine. Mix until thoroughly combined.
  4. Add dry ingredients to wet ingredients gradually in three to four additions, mixing well after each addition. Fold in chopped pecans and chocolate chips.
  5. Drop by rounded teaspoonfuls on ungreased cookie sheets approximately 2 inches apart. Batter will be slightly sticky so you may have to push it off the spoon with another spoon.
  6. Bake for 8-10 minutes until edges are just starting to turn brown. Transfer to wire rack to cool.
Recipe Notes

*I purchased Elderberry Wine online from a distributor. This is a sweet wine and would be delightful mixed as a spritzer.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, eggs, sugar, and flour if available.

]]> https://theherbalbakeshoppe.com/recipe/elderberry-chocolate-cookies/feed/ 2 Burdock Root Carrot Cookies https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/ https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/#respond Wed, 28 Oct 2015 17:18:22 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1256
plate of cookiesplate of cookies
ingredientsingredients
burdock infusing in honeyburdock infusing in honey
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Baking carrot cake likely popularized during food rationing when savvy women cooked creatively for their families. In wartime especially, scarce sugar, among other ingredients, left bakers exploring substitutes and cleverly they turned to the garden. Carrots are notoriously sweet. About fifteen years ago, when the glycemic index gained influence as a tool for avoiding foods that could increase blood sugar, carrots were targeted creating confusion over the whole concept. How could vegetables be less a healthy choice than sugar? Reality proved the idea silly. Root vegetables are concentrated in carbohydrate because one of their basic functions is nutrient storage to maintain a plant’s life. So, yes, roots are sweet but phytonutrient packed sweet, obviously a stellar choice.

It makes perfect sense to bake with roots. Logic supports decreasing sugar by replacement with root vegetables. It is also a delicious way to elevate fiber, micronutrients and antioxidants. The combination of two sweet roots in these carrot burdock cookies emphasizes my Herbal Bake Shoppe vision. Purposeful baking for good taste, health, and benefit while incorporating herbs and vegetables or fruits. Bringing herbalism into the kitchen, discovering how pleasant it can be to eat plants.

I did not have fresh burdock root, only dried, so I infused it in honey to extract flavor and medicinal good, then mixed it with organic carrots from my CSA (community supported agriculture). Everyone raved about these cookies, which surprised me. But then I was happy.

In Japan, burdock root use parallels common carrots in the US. Some quick facts on burdock root: In Japan it is called gobo. This taproot resembles a long white carrot, but tastes similar to an artichoke. Perhaps the best known preparation of gobo is slicing to slivers and pickling in vinegar eaten as a side for sushi. It is also steamed as a vegetable, shredded or chopped for adding to stews, stir-fries or soups, and sliced into baked chips. A significant source of fiber and potassium, gobo has additional long history of traditional use as an antioxidant, anti-inflammatory, and blood detoxifier. In the US, to purchase fresh gobo or burdock root, farmer’s markets or Asian grocery stores are the best bet. If dried burdock root is the only option make tea or try infusing it in honey to bake a cookie.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Burdock Root Carrot Cookies
If I was teaching Scrumptious Nourishment 101, I may begin with these cookies. Two root vegetables mixed into gluten free batter sweetened with honey, no sugar, moist and delicious.
Servings Prep Time
32cookies 25minutes
Cook Time
15minutes
Servings Prep Time
32cookies 25minutes
Cook Time
15minutes
Ingredients
For cookies
  • 1cup buckwheat flour, sifted
  • 1tsp baking soda
  • 1tsp baking powder
  • 1/4tsp salt
  • 1stick organic unsalted butter4 oz
  • 1 organic egg yolks
  • 1/2cup burdock infused honey
  • 3/4cup organic raw carrots, grated2 medium-large unpeeled carrots
  • 1/2cup old-fashioned oatmeal(not instant)
  • 1/2 cup golden raisins
  • 3/4 cup walnuts, broken to medium pieces2 1/2 ounces
For cream cheese icing
  • 4oz organic cream cheese, room temperature
  • 1/2stick organic unsalted butter, room temperature1/8 cup
  • 1 1/2 cup organic powdered sugar
For burdock root infused honey
  • 1tbsp dried burdock root, powdered
  • 6oz organic honey
Instructions
For cookies
  1. Have ready burdock root infused honey. Prepare 5-10 days ahead and strain prior to adding to batter.
  2. Adjust two racks to divide oven into thirds. Preheat to 350 °F. Line two cookie sheets with parchment paper.
  3. Sift together buckwheat flour, baking soda, baking powder and salt. Set aside.
  4. Cream butter in electric mixer with paddle attachment on medium speed. Add egg and beat to combine. Beat in burdock infused honey and grated carrots.
  5. On low speed, gradually add sifted dry ingredients, then oatmeal. Scrape down sides as needed with a rubber spatula. Beat until just combined. With wooden spoon, stir in raisins and walnuts.
  6. Place by rounded teaspoonfuls onto lined cookie sheets approximately 2 inches apart. Bake for 15 minutes. Reverse cookie sheets top to bottom and front to back to assure even browning. When done, cookies will be golden brown.
  7. Transfer to wire racks with wide spatula to cool completely before icing.
For icing
  1. In electric mixer or by hand, blend together softened cream cheese and butter. Add powdered sugar and vanilla extract and beat until smooth and creamy.
  2. Ice cookies when thoroughly cooled. Keep refrigerated after icing.
For burdock root infused honey
  1. In 8oz glass jar, combine powdered burdock root and honey. Stir with wooden chopstick or popsicle stick.
  2. Infuse for 5-10 days either using a yogurt maker to gently heat or allowing to sit in sunlight, stirring daily. Honey and burdock root will separate naturally but combine again when stirred.
  3. After infusion time is complete, stir well with wooden chopstick or popsicle stick and then strain using a fine strainer. Straining will be easier if honey is lightly warmed. If not using a yogurt maker, place in warm water bath for 15 minutes prior to straining.
Recipe Notes

* Dried burdock root can be purchased as a powder, but it is better to powder it yourself. A coffee grinder designated for grinding herbs and spices (not coffee) will work perfectly.

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these cookies, use organic butter, eggs, honey, cream cheese, powdered sugar and carrots if available.

]]> https://theherbalbakeshoppe.com/recipe/burdock-root-carrot-cookies/feed/ 0 Rosemary Chocolate Chip Biscotti https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/ https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/#respond Sat, 26 Sep 2015 20:41:02 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1212
rosemary biscotti ready to eatrosemary biscotti ready to eat
ingredientsingredients
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rosemary chocolate chip biscottirosemary chocolate chip biscotti

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Every morning, first thing, I drink a cup of tea. The warmth and mild stimulation, helps me feel the energy of the day. Perhaps a bit of a placebo, but I believe a critical component to my tea is approximately one teaspoon of my own herbal tincture formula, which includes about 9 drops of rosemary extract. A bit goes a long way, adds just a spike of pine flavoring and a myriad of inner value. I am specifically drawn to rosemary’s time-honored capacity to uplift my spirits, support and warm my circulation, and clear my head. Rosemary’s pungent strength inevitably peeks through as an herbal taste. In baking, the mixture of rich ingredients such as butter, eggs, milk, and oils help to balance its bite.

Rosemary Chocolate Chip Biscotti
The marriage of infusing rosemary in olive oil mellows its punch without losing its herbal benefits. There is no doubt that rosemary touches this biscotti making it savory and sweet, two favorites in the flavor world.
Servings Prep Time
32biscotti 25-30minutes
Cook Time
40minutes
Servings Prep Time
32biscotti 25-30minutes
Cook Time
40minutes
Ingredients
For biscotti
  • 3cups organic all-purpose flour
  • 2 tsp baking powder
  • 1/4tsp salt
  • 3 organic eggs
  • 1cup organic granulated sugar
  • 1cup rosemary infused oil
  • 1/3cup dried strawberries, chopped to small pieces
  • 2/3cup mini chocolate chips
  • 1tbsp rosemary leaves, chopped(1 sprig)
  • 1tsp vanilla extract
  • turbinado or granulated sugar for sprinkling on biscotti
For rosemary infused oil
  • 1/4cup rosemary leaves removed from stem(4-5 grams)
  • 6oz organic olive oil(180ml)
Instructions
For biscotti
  1. Combine flour, baking powder, and salt in small bowl. Set aside.
  2. In large mixing bowl, whisk eggs lightly. Add sugar and stir together with wooden spoon to combine. Add rosemary infused oil and stir until incorporated. It will look like the oil is separating from the eggs and sugar, but continue mixing and it will become smooth.
  3. Add dried strawberries, chocolate chips and chopped rosemary, stirring after each addition to incorporate. Stir in vanilla.
  4. Fold in dry ingredients in 3 additions.
  5. Refrigerate overnight divided into four equal portions, each wrapped in wax paper.
  6. When ready for baking, preheat oven to 350 degrees Fahrenheit. Grease cookie sheet.
  7. With wet hands, shape each batter portion into a small rectangular loaf. Place spaced evenly on cookie sheet.
  8. Bake for 20 minutes. Remove from oven and cool on wire rack for 10 minutes. Slice each loaf while still warm into ½ inch slices and place back on cookie sheet on side. Sprinkle with sugar.
  9. Bake 10 minutes. Turn over to other side, sprinkle with sugar and bake additional 10 minutes.
  10. As biscotti cools, it will become crisper in texture.
For rosemary infused oil
  1. Gently heat olive oil just until warm.
  2. Place rosemary leaves in glass jar with lid, pour warmed olive oil over rosemary and allow to infuse, covered for 14 days.
  3. Alternately, combine rosemary and olive oil in jar and keep gently warm, as in a yogurt maker, for 10-14 days.
Recipe Notes

*Using organic ingredients whenever possible, will make your baking all the more nourishing. For this biscotti use organic rosemary, organic olive oil, organic eggs, flour, and sugar if available.

]]> https://theherbalbakeshoppe.com/recipe/rosemary-chocolate-chip-biscotti/feed/ 0 Chrysanthemum Gluten-Free Sugar Cookies https://theherbalbakeshoppe.com/recipe/chrysanthemum-gluten-free-sugar-cookies/ https://theherbalbakeshoppe.com/recipe/chrysanthemum-gluten-free-sugar-cookies/#respond Tue, 07 Jul 2015 22:54:55 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=552
Chrysanthemum CookieChrysanthemum Cookie
Dried Chrysanthemum FlowersDried Chrysanthemum Flowers
Chrysanthemum CookiesChrysanthemum Cookies
Chrysanthemum Cookie BowlChrysanthemum Cookie Bowl

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.

Because some ingredients may be hard to find, links are provided to facilitate ease of purchase. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Chrysanthemum Gluten-Free Sugar Cookies
Crisp edges, a moist center, and sweet; a little bite of cheerful.
Servings
40cookies
Servings
40cookies
Ingredients
For chrysanthemum-infused oil*
  • 2oz dried yellow or white chrysanthemum flowers, powdered**
  • ¼cup walnut oil
For cookies
  • 2¼cup almond flour
  • ½cup coconut flour
  • ½tsp baking soda
  • ½tsp salt
  • 1TBS chrysanthemum, powdered
  • ½cup organic unsalted buttersoftened
  • ¾cup organic granulated sugar
  • ¼cup chrysanthemum-infused walnut oil
  • 2 organic eggs
  • 2tsp vanilla extract
  • 1TBS honey
  • ¾cup white chocolate chips
Instructions
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.

]]> https://theherbalbakeshoppe.com/recipe/chrysanthemum-gluten-free-sugar-cookies/feed/ 0 Sage and Lemon Shortbread Cookies https://theherbalbakeshoppe.com/recipe/sage-and-lemon-shortbread-cookies/ https://theherbalbakeshoppe.com/recipe/sage-and-lemon-shortbread-cookies/#respond Tue, 07 Jul 2015 22:52:58 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=549
Sage and Lemon Shortbread CookiesSage and Lemon Shortbread Cookies
Sage and Lemon Shortbread CookiesSage and Lemon Shortbread Cookies
Sage and Lemon Shortbread Cookies IngredientsSage and Lemon Shortbread Cookies Ingredients
Dried SageDried Sage
SageSage

Right at the beginning of my herbal studies program, I received an assignment to choose an herb, single out one of its constituents and write a paper on them. I selected sage, first because I was clueless about the multitude of herbs from which to pick and second because I was going through a smudging stage. It is actually white sage not garden sage that is burned for clearing negativity, but as I said I had a lot to learn. Fast-forward four years and although I know more about herbs, I still am a novice at growing them. Sage again came to my rescue as a first success. So it is no surprise that one of my premier sweet experiments for the Herbal Bake Shoppe are these sage shortbread cookies.

Sage with its Latin name Salvia derived from salvere, to save, seems to be doing that for me. The word sage also signifies wisdom and calm judgment, like a scholar or sage advice. I need that. Energetically, sage is drying and helps drain dampness that shows up as excess secretions, like sweating or post-nasal drip. To achieve this benefit, it is better to drink it as a tea than eat it as a cookie. But shortbread is a classic afternoon tea accompaniment. On a rainy afternoon, these sweet and savory little treats combined with lemon, which can also be drying and a cup of sage tea may bring warming comfort. They freeze well and defrost quickly but are also quick to mix together anytime you need them.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Sage and Lemon Shortbread Cookies
Servings Prep Time
32cookies 15minutes
Cook Time
35-40minutes
Servings Prep Time
32cookies 15minutes
Cook Time
35-40minutes
Ingredients
  • 1cup organic unsalted buttersoftened to room temperature
  • ½cup organic granulated sugar
  • ¼tsp salt
  • 1TBS fresh sage*finely chopped
  • 2¼cups organic all-purpose flour
  • grated zest from 1 large, fragrant lemon
Instructions
  1. Preheat oven to 325 °F. Have an 8x8 square cake pan ready.
  2. In large mixing bowl, combine softened butter, sugar and salt beating well until light and fluffy. Beating can be done either by hand with whisk or with electric mixer at medium speed. Blend in lemon zest and sage. Gradually add flour and mix until smooth.
  3. Once flour is totally added, use your hands to gently knead dough and form into a ball. Press dough into cake pan to fill all of pan and smooth out top.
  4. Bake for 35-38 minutes until just turns golden on edges and top.
  5. Cool about 15 minutes and while still warm, cut into 16 squares and then cut each square diagonally into a triangle. Cool completely on a wire rack and then remove from pan.
Recipe Notes

*A note on sage for this recipe: the more fragrant the sage, the more taste it will add to these cookies. I used sage that I grew in my garden that still had a strong aroma. After I picked the leaves, I dried and chopped them. You do not have to do this! You can buy fresh sage and let it dry for 24 hours by laying flat on a paper towel. The kitchen counter is fine. It is also totally ok to use dried sage, but decrease the amount to 2 teaspoons.

*Using organic ingredients makes your baked goods all the more nourishing. For this recipe, use organic sugar, butter, flour, and lemon zest if available.

]]> https://theherbalbakeshoppe.com/recipe/sage-and-lemon-shortbread-cookies/feed/ 0 Oregano and Chocolate Cookies https://theherbalbakeshoppe.com/recipe/oregano-and-chocolate-cookies/ https://theherbalbakeshoppe.com/recipe/oregano-and-chocolate-cookies/#respond Tue, 07 Jul 2015 22:48:38 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=542
Oregano and Chocolate Chip CookiesOregano and Chocolate Chip Cookies

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Oregano and Chocolate Cookies
Servings Prep Time
36cookies 20minutes
Servings Prep Time
36cookies 20minutes
Ingredients
  • 1/2cup fresh oregano leaf, choppedor 1/8 cup dried
  • 1/2cup (120ml) Madiera wine
  • 1/2 cup (48g) almond meal
  • 1/2cup + 2 tablespoons (78g) all-purpose organic flour
  • 3/4teaspoon baking powder
  • 1/2teaspoon cinnamon
  • 1/4teaspoon salt
  • 5tablespoons organic unsalted butter
  • 12ounces semisweet chocolate, chopped
  • 1cup (200g) divided organic granulated sugar
  • 3 organic eggs, room temperature
  • 1teaspoon vanilla extract
  • 1/2cup chocolate chips, milk chocolate
  • 1/2cup orgainc powdered sugar, sifted
Instructions
  1. Prepare decoction of oregano and Madeira wine. Place oregano into small saucepan, pour in Madeira and bring to simmer over medium low heat. Cover leaving lid ajar and simmer for 5 minutes. Remove from heat, cover tightly and allow to steep for 40 minutes until cool.
  2. You can make this ahead and store it, refrigerated in a glass jar.
  3. In small mixing bowl combine almond meal, flour, baking powder, cinnamon, and salt. Whisk lightly and set aside.
  4. In medium glass mixing bowl, melt butter in microwave for 1 minute. Add chopped chocolate and stir until melted. Add oregano and Madeira mixture, stirring to combine.
  5. In large mixing bowl, combine sugar and eggs and beat with whisk until thick and pale yellow, this can also be done on medium high speed in an electric mixer.
  6. Add vanilla and chocolate oregano mixture, stirring by hand to combine.
  7. Gradually fold in flour mixture until incorporated. Stir in chocolate chips.
  8. Cover bowl with plastic wrap and refrigerate overnight.
  9. When ready to bake, preheat oven to 325 degrees Fahrenheit.
  10. Combine ½ cup granulated sugar and ½ cup sifted powdered sugar in small bowl. Roll batter by the teaspoonful into small balls and then roll in sugars to coat.
  11. Place on ungreased baking sheets approximately 1 inch apart. Bake for 16-19 minutes until appear crisp and a bit cracked on the tops.
  12. Cool on pan for 5 minutes, then remove to wire racks and cool completely.
]]> https://theherbalbakeshoppe.com/recipe/oregano-and-chocolate-cookies/feed/ 0 Lavender Chocolate Chip Cookies https://theherbalbakeshoppe.com/recipe/lavender-chocolate-chip-cookies/ Mon, 06 Jul 2015 18:35:55 +0000 http://theherbalbakeshoppe.lettuce-design.com/?post_type=recipe&p=523
Lavender Chocolate Chip CookiesLavender Chocolate Chip Cookies
Lavender Chocolate Chip CookiesLavender Chocolate Chip Cookies
Lavender Flower Powder and CookieLavender Flower Powder and Cookie
Dried Lavender BudsDried Lavender Buds
Lavender Chocolate Chip Cookie Closer LookLavender Chocolate Chip Cookie Closer Look
Lavender Chocolate Chip Cookies and Lavender Flower PowderLavender Chocolate Chip Cookies and Lavender Flower Powder

The coup de maître (genius) of a much-loved cookie: able to soften the concentrated perfume of lavender while permitting a delicate floral tone to a brilliant baking classic.

These days my baking is all about the secret ingredient. Before my children taste anything, they ask, “what is in these?” When I took these cookies infused with the flowery essence of lavender to a meeting, the first person to sample asked, “what is in these?” She guessed ginger and seemed skeptical when I answered lavender. Perhaps she was thinking lavender is for lotions and soaps, not cookies. It also marries happily with chocolate and sweets.

On the other hand, my mom loving everything I make fuels my hope for a time when my herbal additions become normal. Maybe she is so accepting because she is my mom, but perhaps a day will come when there will be recognition of flavors and people will say “ahh, lavender, I love these”. For now, my quest involves a nudge with favorite cookies or brownies or cupcakes enhancing with herbs wonderful in taste and rich in benefits. When my children test, they tell me if a cookie or cake is copacetic or unpleasant, if they will eat it or not. So far, not adoring everything, occasionally they approve and that is enough, for now.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Lavender Chocolate Chip Cookies
Servings Prep Time
60cookies 25minutes
Cook Time
11minutes
Servings Prep Time
60cookies 25minutes
Cook Time
11minutes
Ingredients
  • 1cup organic unsalted butter, frozensoftened to room temperature
  • ¼cup powdered, dried lavender buds
  • 1cup organic granulated sugar
  • 1 cup organic dark brown sugar
  • 2 organic eggs
  • 2tsp vanilla extract
  • 1 ½ cup organic all-purpose flour
  • ¾cup organic coconut flour
  • 1tsp baking soda
  • ½tsp baking powder
  • ½tsp salt
  • 10oz milk chocolate chips
Instructions
For lavender-infused butter
  1. In large mixing glass mixing bowl, blend softened butter and powdered lavender until well combined. This should look creamy and light brown in color.
  2. Cover with plastic wrap and refrigerate overnight to infuse and mellow lavender flavor in butter. Prior to making cookies the next day, remove lavender butter from refrigerator and allow to soften again to room temperature.
For cookies
  1. Preheat oven to 375 °F. To softened lavender butter, add granulated and brown sugars and cream together until well combined.
  2. Add eggs, one at a time, stirring until incorporated into butter and sugar. Stir in vanilla extract. Combine flour, coconut flour, baking soda, baking powder, and salt in small mixing bowl.
  3. Add gradually to butter, sugar, and eggs, stirring after each addition to combine. Fold in chocolate chips.
  4. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake for 9-11 minutes until just starting to brown on tops, do not over bake as cookies will become very crispy. Cool cookies on wire racks.
Recipe Notes

The day before baking cookies, prepare lavender-infused butter.

Using organic ingredients in your baked goods makes them all the more nourishing. For these cookies, use organic butter, sugar, eggs, and flour if available.

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