These are like a chewy, lace cookie infused with honey – unexpectedly Spring. To remove the dandelion petals, hold the stem end that is attached at the bottom of the flower and then pull the petals out with your fingers – they should come out effortlessly.
1 c. dandelion petals
1 c. sugar
8 tbsp. (1 stick) unsalted butter, room temperature
2 tbsp. honey (I use Savannah Bee)
1 tsp. vanilla bean paste
1 tsp. baking soda
1 c. old fashioned oats
1.5 c. AP flour
Preheat the oven to 350 degrees. In the bowl of a mixer fitted with the paddle attachment, place the dandelion petals, sugar and butter – mix until well combined. Add honey, vanilla bean paste and egg – mixing again to combine. Add the baking soda, oats and flour – mixing to combine well combined.
For a chewy cookie, scoop batter onto Silpat-lined cookie sheet and bake for 15 minutes. (roughly 20 cookies)
For a firmer cookie, roll dough into a log and cover with plastic wrap - refrigerate for 3-4 hours to chill completely. Preheat oven to 350 degrees. Cut log into coins (roughly 16). Bake for 15 minutes, cookies will be a deep amber color and have spread out. Remove from oven and allow to cool on cookie sheet for five minutes before placing on wire rack to completely cool. Enjoy!