• Yield: Makes approx. 16-20 cookies

  • Time: 15 minutes prep, 15 minutes cooking, 30 minutes total

Dandelion flowers aren't just pretty. They are also extremely nutritious food and have none of the bitterness of dandelion leaves if you cut off the green bracts at the base of the flower cluster.


Note: Before making the cookies, read Dr. Peter Gail's instructions for cooking with dandelion flowers below.




  • 1/2 cup oil

  • 1/2 cup honey

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 cup unbleached flour

  • 1 cup dry oatmeal

  • 1/2 cup dandelion flowers



1. Preheat oven to 375°F.


2. Blend oil and honey and beat in the two eggs and vanilla.


3. Stir in flour, oatmeal and dandelion flowers.


4. Drop the batter by teaspoonfuls onto a lightly oiled cookie sheet and bake for 10-15 minutes.


Ed. note: When The Splendid Table team made Dandelion Flower Cookies, we doubled all ingredients (including one full cup of dandelion flowers) for a larger yield. Photo: Chip Walton


To Prepare Dandelion Flowers for Use in Recipes:


1. Wash them thoroughly.


2. Measure the required quantity of intact flowers into a measuring cup.


3. Hold flowers by the tip with the fingers of one hand and pinch the green flower base very hard with the other, releasing the yellow florets from their attachment. Shake the yellow flowers into a bowl. Flowers are now ready to be incorporated into recipes.



Recipe courtesy of Peter A. Gail, Ph.D. From Cooking with Dandelion Flowers by Peter A. Gail, Ph.D