Lemon Lavender Shortbread

Serves 24 cookies
  • Prep time: 1 hour 
  • Cook/Bake time: 12-14 minutes
  • Total time: apx. 1 hour 15 minutes
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Grain Free

Dairy Free

Soy Free

Gluten Free

Sugar Free



What You'll Need


  • 1 cup Paleo flour blend (we love Bob’s Red Mill)
  • 1 package Culcherd Original Butter, softened
  • ½ cup granulated monk fruit, divided
  • 3-4 tbsp unsweetened almond milk (if needed)
  • 2 tsp lemon zest
  • 1 ½ culinary lavender 
  • ½ tsp vanilla extract
  • ¼ tsp pink salt 

How To


  • Preheat oven to 350°F.
  • In a small bowl (or mortar and pestle), combine 1 tbsp monk fruit, lemon zest and lavender and grind lightly. Set aside.
  • Mix together butter, ¼ cup + 2 tbsp monk fruit, and lemon zest mixture in a large bowl. Add vanilla and continue to mix until well incorporated.
  • Add the flour and salt, and stir until the dough comes together.  
  • If dough is still crumbly, add 1 tbsp of milk at a time until it comes together.
  • Shape into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Roll dough out to ¼ inch thickness. Cut into shapes – I used a flower cookie cutter.
  • Place on a parchment lined baking sheet and freeze for about 15 minutes.
  • Bake for 12-14 minutes, or until edges are a light golden brown.
  • Sprinkle cookies with remaining 1 tbsp monk fruit.
  • Can be stored in an airtight container for 5 days.