Lavender and Chocolate Bark Cookies
1 cup all-purpose flour
1 cup almond flour
1/4 cup arrowroot starch
1 tsp baking powder
pinch of salt
2 tsp culinary grade lavender
1/4 cup vegan butter
1/4 cup maple syrup
1/4 cup unsweetened plant based milk
1 tsp vanilla extract
1/3 cup PRANA Algarve Organic Chocolate Bark, broken up into smaller chocolate chip-sized bits
1/3 cup icing sugar
1/2-3/4 tsp unsweetened plant based milk
Add all-purpose flour, almond flour, arrowroot starch, baking powder, salt and lavender into a bowl and mix to combine.
Add vegan butter and incorporate using a pastry cutter or a fork. You are looking to achieve a fine sand-like texture.
Add maple syrup, plant based milk and vanilla extract. Mix using your hands until a dough forms.
Fold in PRANA Algarve Organic Chocolate Bark. Form a 9-inch log with the dough.
Cut a large piece of parchment paper. Place the cookie log at one of the extremities and roll tightly, twisting the empty ends like you would wrap a candy.
Refrigerate for at least two hours.
After two hours, preheat oven to 350ºF and line a baking sheet with parchment paper.
Gently unwrap the log.
Using a very sharp knife cut into 1/2 to 1/4-inch thick cookies. At this point, because of the pieces of bark in the dough, some parts of the dough might break off a bit. Don’t worry about it, you just have to use your hands to reform each of the cookies individually if necessary.
Place on baking sheet and bake for 13 minutes.
Let cool completely.
To make the icing, add icing sugar and 1/2 teaspoon of plant based milk into a small bowl.
Mix using a fork until you obtain a thick but pourable mixture.
If your mixture remains crumbly, add 1/4 teaspoon of milk.
Drizzle over each cookie and garnish with a few lavender pods.