Lemon Basil Cookies

Lemon Basil Cookies


  • 2 cups Flourish Flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter, softened (1 and 1/2 sticks)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 Tbsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1/3 cup chopped lemon basil or regular basil, if you can't find lemon basil
  • 1/3 cup shelled and chopped pistachios
  • 3 Tbsp sugar cane sugar works well because of its coarser texture


  1. Make the cookie dough: whisk together flour, baking soda, and salt. Set aside. In another bowl, with a mixer, cream the softened butter well. Add the sugar and cream well. Add the egg, mixing until just combined. Add the lemon zest, lemon juice, and basil next, and mix until just combined. You can add a handful or two of the chopped pistachio nuts here. Add the dry ingredients into the bowl with the wet ingredients in two additions, mixing between each.
  2. Form the dough into a slightly flattened disc and wrap in plastic wrap. Chill in the fridge for an hour, or in the freezer for 20 minutes.
  3. Make the topping: while the dough is chilling, prepare the topping and preheat the oven to 350 degrees. Shell and chop your pistachio-- you can rough chop them with a knife. Mix the pistachios & sugar in a small bowl.
  4. Bake: Shape the dough into small balls (about 1 Tbsp each) Roll each ball in the sugar/pistachio mixture and place on a parchment paper-lined cookie sheet. Bake 10-12 minutes. Let cool a few minutes on a pan before moving on to a cooling rack.

Recipe adapted from Blue Bowl Recipes

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.