Lavender Tea Cookies + Meditation

Did you guys see this Sweet Potato Pasta with Alfredo Sauce recipe over on Fit Bottomed Eats recently? It was gorgeous. And delicious. And vegan.

And … we might just have the perfect dessert to go with it: Lavender Tea Cookies.

Also from the part self improvement and part cookbook, Eat With Intention by Cassandra Bodzak, this recipe is so much more than a recipe; it’s a meditation.


And we’re sharing both the recipe and the meditation from the book with you today!

Lavender Tea Cookies Recipe

I have learned that the power of sitting in my feminine energy is all about “being” rather than doing. Our natural power comes from magnetizing and attracting things toward us instead of going out and getting them. When you’re ready to call something into your life, being in the space to relax and receive it is powerful. I loved the idea of a lavender tea cookie that was delicate, sweet and calming. It’s magical in its own uniqueness — just like us when we truly step back and allow ourselves to receive.

Kundalini Adi Shakti Mantra

For a recording of this mantra, you can purchase a track or listen via a music streaming service by searching for “Adi Shakti.” I recommend Snatam Kaur’s version.

In kundalini yoga we use this mantra to connect with the divine feminine. If you are new to chanting mantra, you can start by simply playing a recording while you sit in easy pose, close your eyes and focus on your breath. If you want to chant along with the recording, even better. It is powerful to hear your own voice say the mantra so chant loudly with it.

Adi Shakti, Adi Shakti, Adi Shakti, Namo Namo
Sarab Shakti, Sarab Shakti, Sarab Shakti, Namo Namo
Pritham Bhagvati, Pritham Bhagvati, Pritham Bhagvati, Namo Namo
Kundalini Mata Shakti, Mata Shakti, Namo Namo

Yield: 12 cookies

1 cup (224 g) soy-free vegan butter, softened
1¼ cups (193 g) date sugar
2 tablespoons (30 ml) nondairy milk (such as soy milk or almond milk)
2 tablespoons (30 ml) chopped fresh lavender
(or 8 to 10 drops lavender essential oil)
1½ teaspoons vanilla extract
21⁄3 cups (261 g) quinoa flour
¼ cup (32 g) cornstarch
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
Lavender-colored sugar, optional

1. In a large bowl, cream the vegan butter and sugar together for 2 to 3 minutes, until light and fluffy. Add the nondairy milk, lavender, and vanilla extract and mix well. Sift in the flour, cornstarch, cream of tartar, baking soda, and salt and mix until a soft dough forms. Cover the bowl and put it in the refrigerator and chill the dough for at least 30 minutes.

2. Preheat the oven to 350°F (180°C, or gas mark 4) and line a baking sheet with parchment paper.

3. Place the balls on the prepared baking sheet. Bake for 10 to 12 minutes, or until the cookies turn golden brown around the edges. Roll in lavender-colored sugar, if desired.

Recipe credit: Race Point Publishing, an imprint of The Quarto Group

It just sounds delightful, right?! Great with a cup of tea … —Jenn

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