1. Let’s start a pre-work.
2. In a large bowl stir together dry ingredients: almond and brown rice flours, ground lavender, salt, and baking soda.
(Be sure to finely grind lavender, using a spice grinder).
Sift to combine, make a well in the center of the dry ingredients.
3. Add into the well-wet ingredients: coconut oil, maple syrup, lemon zest, lemon juice, ground flax, and vanilla, and stir together until a thick dough forms.
4. Using a small ice cream scooper, scoop heaping tablespoon-size balls onto each cookie sheet.
Gently press balls down to flatten into small rounds about ½ inch thick.
Then tuck in and smooth the sides so you have nice pretty cookies. (approximately 20 cookies total – 2” diameter).
5. Top each cookie with a pinch of large crystal salt, sprinkles of lemon zest, and a few sprigs of lavender.
Press lightly down into the dough to stick. Make 20 cookies.
6. Bake 15 minutes.
7. Rotate pans halfway through baking to assure even cooking.
8. The cookies will brown and be firm on the outside and soft on the inside.

Serve to cookies lovers.
Enjoy the dessert.
Stay tuned for the next recipe.