Dandelion Cookies


A cookie baked with the petals of the ubiquitous Dandelion elicits a promise of sweet, saffron-bright summertime.

Herbalist James Duke asserts that the flowers of Taraxacum officinalis are high in lecithin and choline, and optimistically points us to studies that suggest there may be a link between these constituents and enhanced memory.1

You can add the faintly sweet Dandelion flowers to many different types of cookies, so if you have a recipe you love, just follow the instructions for incorporating the petals below and use your own text!


If you don’t have one handy, here is a simple oat and maple dandelion petal recipe we enjoy each springtime. It is not made with white sugar, so the texture is moist and slightly dumpling-like:



  • 1/4 cup maple syrup

  • 1/4 cup honey

  • 1/2 cup oil (I use coconut)

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 cup flour

  • 1 cup oatmeal

  • 1 teaspoon baking powder

  • 1 heaping cup Dandelion flower heads


Preheat your oven to 375 Fahrenheit or to 190 Celsius.

Mix together wet ingredients and then incorporate the dry. Gently mix in the flower petals (remove them from the sepals: see details below).*

Bake 10 minutes or so until lightly golden brown (do not over-bake or the yellow petals will turn brown). Savour.


* Use dandelions with fully open flowers, preferably gathered on a dry morning. The green sepals underneath the yellow petals are quite bitter. To remove, pinch the green portion firmly to squeeze out the yellow petals.

Remember always to harvest away from roadsides and where chemicals might have been sprayed.

1 Duke, James A. The Green Pharmacy. Emmaus, PA: Rodale Press, 1997. p. 39.

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