Description
Lavender Honey Crunch Cookies offer a sophisticated flavor profile that balances floral notes with a deep, mellow sweetness from honey, complemented by a delightful crunch from honeycomb toffee bits.
Ingredients
Scale
1 cup Unsalted Butter
3/4 cup Granulated Sugar
1/3 cup Raw Honey
1 Large Egg
1 teaspoon Vanilla Extract
1.5 tablespoons Culinary Lavender
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1/2 cup Honeycomb Toffee Bits
Instructions
- Prep the Lavender: Start by lightly grinding your culinary lavender buds
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together
- Incorporate the Honey and Egg: Pour in the honey, add the egg and vanilla extract, and mix until smooth
- Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, sea salt, and lavender
- Combine: Gradually add the dry ingredients to the wet ingredients and mix until just combined
- Fold in the Crunch: Gently fold in the honeycomb bits
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes
- Bake: Preheat the oven to 350°F (175°C), line baking sheets with parchment paper, scoop the dough, and bake for 10-12 minutes until edges are golde
- Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack
Notes
For a gluten-free version, use a high-quality 1:1 gluten-free flour blend.
If you can't find honeycomb toffee, substitute with coarse demerara sugar or crushed cornflakes.
- Prep Time: 20 mins
- Cook Time: 10-12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 25 mg