Lavender Honey Crunch Cookies (Print Version)

Delicately crisp treats infused with aromatic lavender and sweet honey, featuring toasted nuts and puffed rice for satisfying crunch.

# What You Need:

01 - 1 ½ cups all-purpose flour

02 - ½ teaspoon baking soda

03 - ½ teaspoon fine sea salt

04 - 2 teaspoons dried culinary lavender, lightly crushed

05 - ½ cup unsalted butter, room temperature

06 - ⅓ cup honey

07 - ½ cup granulated sugar

08 - 1 large egg

09 - 1 teaspoon pure vanilla extract

10 - ¾ cup chopped toasted almonds or pecans

11 - ⅓ cup puffed rice cereal

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, baking soda, sea salt, and crushed lavender. Set aside.

03 - In a large bowl, cream the butter, honey, and sugar until light and fluffy, about 2-3 minutes.

04 - Beat in the egg and vanilla extract until well incorporated.

05 - Gradually mix in the dry ingredients until just combined—do not overmix.

06 - Gently fold in toasted nuts and puffed rice cereal until evenly distributed.

07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.

08 - Bake for 10-12 minutes, or until edges are lightly golden and centers are set.

09 - Cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

01 -

The honey keeps these cookies tender for days, so theyre perfect for making ahead
That subtle lavender floral note makes everyone ask whats your secret ingredient

02 -

Ornamental lavender from garden centers can be bitter and sometimes treated with chemicals, stick to culinary grade
These cookies look done before they actually are, those centers need those full 10 to 12 minutes to set properly

03 -

If your honey is thick and crystallized, warm the jar in a bowl of hot water first for easier measuring
Let the dough rest in the refrigerator for 30 minutes before baking if you want thicker cookies