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cherry blossom almond flour cookies vegan gluten free

Cherry Blossom Almond Flour Cookies

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Prep Time:50 minutes
Cook Time:10 minutes
Total Time:1 hour
Course: Cookies + Bars
Cuisine: Gluten-free, Vegan
Servings: 12 cookies
Author: Laura Kitamura

Ingredients

Instructions

prep cherry blossoms

  • Pick out 24 cherry blossoms, 12 that are nicely shaped and not damaged and 12 that are oddly shaped, very small or have lost a lot of petals. The nicely shaped ones will be used on top of the cookies as decoration and the oddly shaped ones will be chopped up and put inside of the cookies.
  • Place all of the cherry blossoms into a bowl of water and soak for 20 minutes. After they've soaked strain the water. Gently lay out each flower on a paper towel or clean dish towel. Take the 'good' cherry blossoms and gently pat dry so that most of the moisture is gone. Set aside. Take the 'bad' cherry blossoms and pat dry. Chop them into small pieces and set aside.

cookies

  • Preheat the oven to 350°F. In a medium sized bowl mix the almond flour and baking soda. Add the chopped cherry blossoms and stir. Next add the coconut oil and maple syrup and stir until combined. The dough should have a crumbly texture that sticks together when pressed.
  • Take 1 tablespoon full of dough and with your hands roll into a ball and place on a cookie sheet. Place the cookies about 2" apart. Once you have all the cookies on the sheet flatten them out. The thinner the cookie the more crisp it will be and the thicker the cookie the more chewy it will be. I like to make these about 1/2" thick (for a chewy cookie). To flatten the cookies you can either use your hand (or the bottom of a glass) for a rustic look or use a round cookie cutter as a mold and press the dough down inside it to get a uniform shape (I used a round mold in this recipe).
  • Place one cherry blossom on top of each cookie gently pressing down. Bake the cookies for 8-10 minutes checking to make sure they don't overbake. If they're thin they will take a few minutes less and vice versa. They should have a light golden colour around the edges when done. Remove from the oven and let cool on the pan for 10 minutes then transfer them to a cooling rack. They can last up to 5 days stored in an airtight container in the fridge or they can be frozen for up to three months. Enjoy!

Notes

*To make cherry blossom tea, place one dried cherry blossom in a cup and pour almost boiling water over top. Let it sit for 5 minutes. This step is to rinse the salt off the cherry blossom. Next remove the cherry blossom from the water and transfer it to another cup. Pour almost boiling water overtop and enjoy this tea. You can add a bit of the water from the first cup for a stronger flavour.
*This recipe was inspired by Just One Cookbook.