Here’s another little lavender something I whipped up before my trip to bring to my best friend in New York.

While I don’t particularly like some forms of alternative baking (especially vegan…you want me to bake something with NO EGGS? HAHAHA…no) I do enjoy the challenge of baking for my best friend and mom, who both have an allergy to wheat, among other things. So I was excited when I came across a recipe for flourless oatmeal lace cookies in my copy of The Joy of Cooking during the four day power outage in February. I immediately made a note about them, adding “lavender?” onto the end.

In the baking-frenzied days leading up to my trip, I realized they would be perfect to bring along in a little tin, so I made them. And they were goooood. So good that when I offered Z one that wouldn’t fit in the tin, he asked if I could make him his own batch. I haven’t yet, but I will. Maybe once the macarons are gone. Though first I have to make chocolate chip cookies with some incredible chocolate disks I picked up.

These cookies would be perfect to pack in a lunchbox or on a picnic because they’re so small. Which also makes them adorable. Little tiny disks of oatmealy, lavender-scented goodness! What could be better?

And must I say that these are really easy to make? As in, one bowl (plus mortar & pestle) easy? Perfect for Inexperienced Bakers and Those Who Loathe Dishwashing alike. Or just anyone who wants a batch of tasty, crispy little springtime cookies.

Lavender Lace Cookies (adapted from the Joy of Cooking)

2/3 cup sugar

1/2 tsp dried lavender

1 egg

2 tsp melted butter

1/4 tsp salt

1/4 tsp vanilla extract

1/3 cup unsweetened dessicated coconut

2/3 cup raw oats

Preheat the oven to 350. Grind together the sugar and lavender in a mortar & pestle until the lavender is finely crushed throughout the sugar. Set aside. In a medium mixing bowl, beat the egg. Add the lavender sugar and mix well. Stir in the remaining ingredients. Line a baking sheet with parchment or a Silpat (I tried both and preferred the Silpat since it yields a more evenly golden, shiny bottom) and drop the dough by half-teaspoons about an inch apart. Bake for 10 minutes, or until the edges are lightly golden brown. Allow to cool fully before removing from sheet. Makes about 2-3 dozen.

There’s really no reason not to bake these up as soon as possible and take them on a nice little picnic. It’s lovely and sunny outside here. I recommend bringing along a thermos of tea and a couple of mismatched fancy china cups to pour into. Or, if it’s rainy and yucky where you are, enjoy them inside with tea – their springy flavor will remind you that rain doesn’t last forever and things will be just a little bit greener and more alive once it does stop.

My goodness, I’m optimistic today.