Lavender Honey Crunch Cookies (Print Page)

Crisp lavender-infused treats with honey sweetness and nutty crunch, ready in 32 minutes.

# 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 them tender longer than most cookies, so they stay perfect for days
That delicate floral notes balance the crunch in ways that make people pause and ask what makes them different

02 -

Not all lavender is created for eating—culinary varieties are essential because ornamental lavender can taste bitter and soapy
The honey makes these cookies brown faster than sugar-only recipes, so trust your sense of smell over the timer

03 -

If you can find wildflower honey, it adds subtle floral notes that complement the lavender beautifully
A light sprinkle of flaky sea salt on top right before baking creates the most gorgeous contrast