Name: Dandelion Petal and Lemon Cookies with Kale Lemon Drizzle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ¼ cup dandelion petals (washed); 2/3 cup (150ml) vegetable oil; 1/3 cup (75g) caster sugar; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; ½ teaspoon lemon zest; 1 cup (80g) oats; 1 cup (115g) all purpose (plain) flour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ tablespoon freshly juiced kale; 1 tablespoons lemon juice; 1/2 cup (65g) powdered icing sugar

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Looking for a dandelion flower recipe? Try these delicious and easy Dandelion Cookies made with dandelion petals and lemon, with kale lemon drizzle.

dandelion cookies

The mild floral dandelion flavour goes well with the tart lemon in these vegan oaty cookies.

I was juicing kale and added it to my sweet lemon drizzle to make these cookies even more special.

You can't taste the kale, but it makes a beautiful green colour and the lemon drizzle is a bit less sharp than usual because the kale juice means less is needed for the right consistency.

Cookies with leafy greens and sunny petals.

Dandelions

Those sunny yellow pests of the garden.

Bright yellow dandelion petal heads that were fun to flick at my sisters when I was a child, resulting in the bitter dandelion stem milk getting on my hands and eventually, regrettably, on my tongue.

Dandelions are the scourge of the pristine gardener.

However, I'm more of a wild gardener (read: I try, but I forget to water anything and I have no idea what I'm doing, yet).

I've recently moved into a house with enough garden to scare me.

cookies from the backyard

I've slowly tamed the wild garden of the new house, but allowed some of the dandelions to remain for now.

I'll dig them up properly soon, perhaps to attempt to turn the ground, dried roots into coffee - should time and inclination converge.

I began to rid the garden of dandelions some weeks ago, but I went out early one evening and their little heads were closed and bowed with begging submission.

I realised that I was about to bin perfectly edible food.

So I waited until they were open and joyful then baked them into vegan cookies for this dandelion flower recipe.

Dandelions are around in April and May.

Perhaps yours are starting to turn to fluffy seed heads, perhaps your lawn is still bright with jolly yellow petals.

But there isn't much time. Not if you want to make this dandelion flower recipe.

Make haste and pick them while they last; forage for free food in your own backyard.

Eat the petals, eat the greens. The greens are deliciously bitter and full of iron while the petals have a milder flavour.

Just be careful where you pick them.

Some councils spray them with nasties and you also don't want any that have grown by a busy, polluted road.

I got mine from my own garden. Nasty-free.

How to pick dandelion petals

Pick the dandelions on a sunny morning so they are open and easier to pull the petals from.
Hold the green leaves and pull off the yellow petals or snip them with scissors.
Check out this guide to foraging dandelions.
Dandelions are around in April and May.

cookie recipes

Looking for more tasty cookie recipes besides this dandelion flower reicpe? Try these!

Iced Pumpkin Cookies

Icelandic Christmas Cookies

Jammie Dodgers / Linzer Cookies

Romanesco, Lemon and Cardamom Cookies

Sweet Potato and Ginger Cookies

Get the dandelion cookies recipe!

Dandelion Petal and Lemon Cookies with Kale Lemon Drizzle

Kate Hackworthy | Veggie Desserts

The mild floral dandelion petal flavour goes well with the lemon in these vegan oaty cookies. A kale and lemon drizzle makes these cookies even more special. You can't taste the kale, but it makes a beautiful green colour.

5 from 3 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dessert

Cuisine American, Western

Servings

Calories 218 kcal

Ingredients

For the cookies

¼ cup dandelion petals washed
⅔ cup (150ml) vegetable oil
⅓ cup (75g) caster sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
½ teaspoon lemon zest
1 cup (80g) oats
1 cup (115g) all purpose (plain) flour
1 teaspoon baking powder
¼ teaspoon salt

For the kale and lemon drizzle

½ tablespoon freshly juiced kale
1 tablespoons lemon juice
½ cup (65g) powdered icing sugar

Instructions

Preheat oven to 425F / 220C. Line baking sheets with baking paper.
Whisk the oil, sugar, vanilla, lemon juice and zest together until smooth.
In a separate bowl, whisk together the oats, flour, baking powder, salt and dandelion petals.
Add the wet ingredients to the dry and stir to combine.
Drip teaspoons of the mixture onto the lined baking sheets. Gently press down with the back of a fork. Cook 7-10 minutes or until beginning to turn golden.
Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

For the kale and lemon drizzle:

Mix all ingredients until smooth. Drizzle over the cooled cookies.

Nutrition

Calories: 218kcalCarbohydrates: 24gProtein: 2gFat: 13gSaturated Fat: 1gSodium: 50mgPotassium: 68mgFiber: 1gSugar: 12gVitamin C: 1mgCalcium: 19mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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