whole wheat lavender cookies

Lavender is one of those ingredients that we just don't use very often, but is absolutely spectacular when we do. The sweet, floral flavor goes so well with the light, nutty taste of the whole wheat flour, and makes such a nice little treat to have with a cup of tea.

Note: Set out the egg and butter ahead of time so that they can reach room temperature.

This recipe makes approximately 25 small cookies.


  • butter 165 g6 oz
  • sugar 175 g6.25 oz
  • eggs 1
  • vanilla 1 teaspoon
  • lavender flavoring 7-10 drops
  • whole wheat flour 245 g2 cups
  • baking soda 1/2 teaspoon
  • salt 1/8 teaspoon
  • dried lavender 1 teaspoon
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recipe tips

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  • This recipe is available in metric and imperial.
whole wheat flour, eggs, butter, sugar, lavender, baking soda, vanilla extract

Set out ingredients. (This picture depicts a double batch.)

Cream butter and sugar, then add vanilla and lavender flavoring. Add 10-15 drops, depending on the strength of flavor desired.

egg on the bottom of the mixing bowl

Add eggs to creamed mixture, one at a time.

lavender being added to mixture

Add dried lavender.

specks of lavender are visible in the mixture

The specks of lavender add a nice texture to the cookie.

whole wheat flour being added to mixture

Add dry ingredients and mix until just blended. Cool dough in refrigerator for at least an hour before scooping.

cookie dough with sugar and piece of lavender on top

Spoon a small amount of sugar on top of the scooped dough, as well as some dried lavender, if desired.

lavender cookie fresh out of the oven

Bake at 180° C350° F for 12-15 minutes, or until lightly golden brown.