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AIP Lavender Shortbread Cookies by Thriving On Paleo

AIP Lavender Shortbread Cookies

Author: Michele Spring
Servings: 10
Prep Time 10 mins
Cook Time 15 mins
Total Time 55 mins


For the cookies

  • 1/4 cup Coconut Flour
  • 1/2 cup Arrowroot Flour
  • 1/4 tsp Sea Salt
  • 1 tsp dried Lavender (food-grade)
  • 100 g about 1/2 cup Palm Shortening (in solid form)
  • 1 tbs Honey or Maple Syrup

For the glaze

  • 2 tbs Coconut Oil
  • 2 tbs Coconut Butter
  • 1 tsp Maple Syrup

For the Topping

  • Edible flowers (chopped freeze dried strawberries, chopped freeze dried peaches, lavender)


  • Mix the coconut flour, arrowroot flour, sea sea, and lavender in a medium bowl.
  • In a large bowl with a hand or stand mixer, cream together the palm shortening and honey.
  • Add the dry ingredients to the shortening mixture and mix until the pieces start to come together into a big ball.
  • Pour the mixture out onto a piece of plastic wrap and shape into a log shape. Wrap with the plastic wrap.
  • Refrigerate for at least 30 minutes or freeze for up to 3 months.
  • Preheat the oven to 300 F.
  • Remove the log from the fridge, unwrap from plastic, and cut into 1/4 inch slices. Put the slices on a baking sheet covered in parchment paper.
  • Bake for 15 minutes or until starting to turn golden brown.
  • Let sit for at least 10 minutes to cool before moving from sheet.
  • Meanwhile, melt the glaze ingredients together in a small pan over medium heat. Stir to mix.
  • Using a spoon, pour the glaze on the cookies and then sprinkle optional desired toppings on the cookies.


Alternatively, you can pat the dough out flat and use a cookie cutter to cut shapes out (like the big cookies in this post). Add a few minutes of cook time if the cookies are super soft after 15 minutes.
Course: Dessert
Cuisine: American
Keyword: AIP, Autoimmune Paleo, coconut flour, egg free
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !