Directions
- Preheat oven to 325°F.
- In a stand mixer using the paddle attachment, or you may alternatively use a hand blender, cream together the butter and sugar until smooth and creamy. Next add the vanilla and lavender extracts to the butter mixture.
- In a food processor or blender, process the oatmeal, tapioca flour, coconut flour, baking powder, and salt until you achieve a fine flour texture.
- With the mixer on low, slowly add the flour mixture in until well combined. Turn the cookie dough out onto a piece of parchment paper and roll the dough out to about 1/2-3/4 inch thick. Use a round cookie cutter and cut the dough into rounds.
- Place the cookie dough rounds onto a parchment-lined baking sheet and bake for 14-16 minutes. Allow the cookies to cool completely before icing.
- To ice the cookies, whisk together the powdered sugar and plant-based milk until smooth, then add the lavender extract and food coloring if using.
- Dip each cookie into the icing face down and then place them back onto the parchment paper. Allow the icing to set for about 20-30 minutes. Garnish with dried lavender if desired.
