Oat Cookies with Lavender Flowers

Ingredients

• 250 gr. Organic oats
• 50 gr. Flour 00
• 50 gr. Potato flour
• 3 Eggs
• 100 gr. raw cane sugar
• 100 gr. Organic canola oil
• 2 1/2 teaspoons Edible lavender flowers: to taste
• 1 1/2 teaspoons Baking powder
• 1 teaspoon Vanilla extract
• lemon zest 1 lemon
• 1 pinch Sea salt

Instructions

1. In a food processor, grind the oats into a coarse flour (I love to find little pieces in the cookies); set aside.
2. In your stand mixer, pulse sugar, lavender and lemon zest until well combines.
3. In a mixing bowl, combine the lavender-sugar mix with eggs, vanilla extract, and canola oil, until creamy. Slowly stir in the dry ingredients, flour, potato flour, oat flour, salt and baking powder. Mix with your hands until dough is compact, yet soft to mold (it's kind of messy, and it's okay).
4. With an ice cream scoop, place one scoop per cookie on a baking sheet covered with parchment paper.
5. Bake in pre-heated convection oven to 300 F° for 20-25 minutes (I like them soft on the inside).
6. Allow to cool, and then sprinkle the cookies with powdered sugar.