Chamomile is well-known for its calming, soothing and relaxing effect. It can help you nod off to sleep and apparently can even help relieve sore muscles or tummy aches. I love a good cup of camomile tea (tip: tea made from the flowers is about a billion per cent tastier than the teabag version) but I also have a cookie obsession. So after a bit of experimenting, we combined chamomile and mavender for these calming cookies, which are vegan and gluten-free to boot.
Chamomile is a bit of an acquired taste so these cookies may not be to everyone’s liking. But, as a general rule, if you enjoy drinking camomile tea you’re probably onto a winner here. The most fiddly part of this recipe is separating the camomile flowers from their stems. It’s easily done by gently pulling the flowers and leaves away from the stems with your fingers but this can be a little time-consuming. You can cheat by using the contents of 10 teabags instead.
Makes about 16 cookies.
You'll need:
1/2 cup dried chamomile flowers, separated from their stems, or the contents of 10 chamomile tea bags
1/2 cup coconut milk
1 cup vegan butter
2 cups rice flour
1 teaspoon of baking powder
1 1/3 cups sugar
1 flaxseed egg (1 tablespoon finely ground flax seeds with 2-3 tablespoons water)
1 teaspoon cinnamon
1 tablespoon agave syrup
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Here's how:
Preheat your oven to 180 degrees Celsius.
Mix the rice flour and baking powder together in a bowl. Add the chamomile flowers, cinnamon and salt, and mix thoroughly again.
In a larger bowl, beat the butter, sugar, and agave syrup together with a fork until well combined and a little fluffy. Mix in the soy milk, vanilla extract, and flax egg.
Gently fold the chamomile mixture into the butter mixture until evenly combined.
Scoop up tablespoons of the cookie mixture and roll into a ball in your hands. Drop the balls onto an oven tray lined with baking paper and press down a little to slightly flatten them. Each cookie will spread and rise a little as they cook so make sure they are widely spaced.
Bake for 15 to 20 minutes, until lightly golden. Allow to cool on the tray for 5 minutes before transferring to wire rack to cool completely.
Serve with milky tea and a good book.
Recipe originally from She Makes Magic
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