Lemon Butterfly Pea Flower Cookies with Macadamia Nuts

Check the vibes on these beautiful Lemon Butterfly Cookies with Macadamia Nuts for the cookie monster inside you. For this recipe, I used agave as the sweetener and arrowroot powder as an egg replacement, and they came out perfect—not too sweet with lots of lemon flavor. I swapped out the butter with avocado oil, which can be pricey but is a better option.

Ingredients:

1 + 1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1 Tbsp butterfly pea flower powder (Optional for color)

1/4 cup chopped macadamia nuts

1/3 cup avocado oil

1/3 cup light agave

1 Tbsp of arrowroot powder + 1 Tbsp of water (Egg Replacer) Mix

1 tsp lemon extract

2 Tbsp lemon juice

1 Tbsp lemon zest

Pinch of salt

Additional Ingredients:

Lemon Icing = Powdered Sugar + Lemon Juice (Optional)

Step 1. Mix lemon juice with butterfly pea flower and blend until it turns purple. Add avocado oil, agave, lemon zest, lemon extract, and arrowroot egg. (Mix arrowroot powder with water) Mix all until emulsified.

Step 2. Mix all dry ingredients in a bowl.

Step 3. Mix dry and wet ingredients.

Step 4. Bake at 325 degrees for 12 - 15 minutes or until done.

Step 5. Allow to cool, and then add icing, and enjoy!