These gluten-free, vegan Lavender Vanilla Oatmeal Shortbread Cookies are the perfect way to celebrate Spring! The lavender brings light floral notes to these delicious oatmeal cookies and pairs wonderfully with the vanilla. Top with icing for the perfect finishing touch. These cookies are also great for showers, Mother’s Day, birthdays, or High Tea!
Last year was kind of a whirlwind of desserts, between developing recipes for the blog and for my dessert recipe book, The Beginner’s Guide to Gluten-Free Vegan Baking, I had lots of dessert to eat my way through. My family helped my out and I gave away a ton to my dad (he LOVES his desserts!), and I was able to freeze some too- which was super nice and convenient when the sweet tooth did indeed hit.
These Lavender Vanilla Oatmeal Shortbread Cookies were one of the desserts that got buried in the bottom of my freezer, and when I discovered I still had some left I was super excited, because I vaguely remember them being delicious… BUT when I tasted them again I forgot just how scrumptious these cookies really were. I knew in that moment that this cookie recipe 100% needed to be shared on the blog.
I first developed these Lavender Vanilla Oatmeal Shortbread Cookies for Purely Elizabeth using their Original Superfood Oatmeal. With fresh vibes and crisp, bright flavors they are perfect for Spring! And if you’re not a huge lavender fan, I promise the lavender flavor is mild and these shortbread cookies contain just a hint of lavender. And I actually use lavender extract in these oatmeal cookies, not whole lavender so you don’t have to be worried about the texture being too “flower-y”… if that makes sense, lol.
The cookies are very simple to make. You will blend the oats/oatmeal with tapioca and coconut flour and baking powder. You’ll cream the dairy-free butter and sugar together as you would making traditional shortbread cookies, then add in the lavender and vanilla extracts. Next, combine the butter mixture with the flour mixture, roll out the dough, and cut with a round cookie cutter. Bake the cookies 14-16 minutes, allow them to cool, then dip the tops of the cookies into icing if desired. Let the icing harden and enjoy! And as I said previously, they freeze wonderfully, so if you don’t eat them all within a few days they are a fantastic dessert to have on hand 😉
Let me know if you love these cookies down in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this fun, dainty cookie recipe! Tag me and Purely Elizabeth on Instagram, Facebook, or Pinterest so I can see all of your recreations.
- 1 cup vegan/plant butter, softened
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lavender extract
- 10 oz quick oats (I used Purely Elizabeth Original Superfood Oatmeal)
- 1/2 cup tapioca flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Dried lavender, for garnishing (optional)
- 1 cup powdered sugar
- 2 tablespoons plant milk
- Purple food coloring (optional)
- Preheat the oven to 325 degrees 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/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 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.
* These cookies freeze very well and can even be enjoyed just minutes after taking them out of the freezer!