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Chewy Lavender Biscuits with Lavender Syrup (paleo, vegan, gluten-free)

September 6, 2017



I've been working on a series of delicious recipes for sleep and reduced anxiety with my friends at The Goodnight Co. This one is an absolute favourite of mine - it's so simple with just 6 key ingredients and takes all of 15 minutes to make. 


The core ingredient is lavender. This botanical is all kinds of witchy magical. Lavender has been used anecdotally by our ancestors for generations. Now, due to increased popularity of essential oils and alternative medicine, lavender has made a comeback. Early research and studies on the efficacy of lavender for sleep and nervous system support have shown promising results.  But studies are studies - try lavender or yourself in essential oil form, steeped in tea or like this in cooking and notice how relaxed you feel.  


An important note: I do not support nor recommend the ingestion of essential oils so please opt for a steeped lavender tea or essential oils used externally instead. 


Chewy Lavender Biscuits with Lavender Honey Syrup

Makes 9 




1/2 cup coconut cream 

4 tsp dried lavender (from a teabag or better yet, in whole bud form)

2 cups almond meal

2 1/2 tbs maple syrup or rice malt syrup/honey

1/2 tsp baking powder 

3 tsp coconut oil



Place the coconut cream and 3 tsp of the dried lavender buds into a small saucepan. Simmer for 5 minutes, ensuring the mixture does not boil or burn. Strain the mixture through a sieve ensuring you leave the lavender buds in the sieve and just use the coconut milk. 

Preheat the oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. In a small bowl combine the almond meal, 2 tbs of maple syrup, baking powder and the steeped coconut milk. Stir to combine. Persevere with stirring until the mixture forms a slightly wet dough like consistency (it may seem a bit dry at first). Scoop tablespoon amounts of the mixture onto the lined tray. You should get 9-10 biscuits. Gently flatten them into circles with your fingers. Bake for 15 minutes, or until lightly golden - but watch you don't over cook them otherwise they will dry out. Remove them from the oven when the edges are cooked and the centre is still slightly soft (this is where the chewy bit comes in). Allow the biscuits to cool on the tray for a few minutes and then transfer them to a cooling rack. 


To make the optional syrup: place 1 tbs of maple syrup (or rice malt syrup/honey), the remaining 1 tsp of lavender buds and the coconut oil in a saucepan. Bring the mixture to a bubble and stir until combined.  Remove from the heat. 

To serve, place the biscuits on a plate and drizzle over the lavender syrup. Enjoy x












Combined these two gorgeous ingredients may help you get that extra hour of sleep you need! 

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