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DIY Lavender Chocolate Chips

Learn how to make lavender chocolate chips at home and use them in your favorite treat recipes, from cookies to muffins, breads, candy, and desserts. The recipe is easy to make with 4 ingredients.

Lavender flavored chocolate chips in a small wooden bowl.

Homemade lavender chocolate chips

When I created my lavender chocolate chip recipe, I thought the cookies would look and taste extra special if they were studded with purple, lavender-flavored chocolate chips.

Since no such product is available to buy, I decided to make my own. I admit, making lavender chocolate chips from scratch just because you thought they’d look cute in cookies is a bit extra. But it’s actually pretty easy and takes maybe 30 minutes from start to finish.

If you are as lavender-obsessed as me, you definitely want to try this recipe! And for more lavender recipes, check out our lavender cookies, lavender lemon cake, and lavender chocolate truffles.

lavender chocolate chip ingredients.

Ingredients

  • 6 oz white chocolate chips – White chocolate chips are ideal because they can be tinted purple. I love Hershey’s Premier White Baking Chips. Of course, you can opt for milk, semisweet, or bittersweet chocolate instead. They won’t be purple, but they taste delicious with lavender.
  • 1 teaspoon coconut oil – ensures the chocolate chips melt smoothly and adds shine to the chocolate. You can substitute shortening if that is what you have.
  • 3 drops lavender candy oil – LorAnn’s lavender candy oil creates a rich lavender flavor. This oil is very strong! A little goes a long way and you only need a few drops.
  • a few drops purple food coloring – Chocolate chips consist of cocoa butter, a fat, which means you need oil-based food coloring to tint chocolate. Water-based food coloring won’t mix well with chocolate and can even cause the chocolate to split. You can find many options on Amazon; I used violet from this set.

Instructions

step 1 melt chocolate.

1. Melt Chocolate chips

You can melt the chocolate chips in the microwave on the stove.  

Microwave: Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals and stir the chocolate between heatings until entirely melted.

Stovetop: Bring a small pot of water to a simmer over medium heat. Place the chocolate chips and coconut oil in a heat-proof bowl. Put the bowl on top of the pot, making sure the bowl isn’t touching the water. Stir until everything is fully melted. Then, remove from the heat.

step 2 add lavender oil and colorant.

2. Add lavender oil and colorant

Once melted, add in the lavender oil and purple food coloring.

Adjust the flavor: Start with 1 drop of lavender oil and adjust from there. I found that 3 drops create a lovely lavender taste, but you may prefer less or slightly more. The lavender oil is pretty potent, so be careful not to add too much.

Purple color: White chocolate chips vary in color. Some look relatively white, while other brands are more cream-colored. Start with a few drops of food color and add more as needed. You can add white food color to balance out the cream of the chocolate and blue food color to create a more bluish-purple hue.

step 3 mix well.

3. Mix well

Gently stir until everything is well combined and you no longer see streaks of food coloring.

step 4 transfer melted chocolate into pastry bag.

4. Transfer into pastry bag

Transfer the chocolate mixture into a disposable piping bag and snip off the tip.

step 5 pipe chocolate chips.

5. Pipe chocolate chips

Line a small cookie sheet with wax paper or parchment paper. Pipe small dots onto the prepared baking sheet that mimic chocolate chips until the mixture is used up.

step 6 freeze chocolate chips.

6. Freeze chocolate chips

Freeze the chocolate chips for 10 to 15 minutes or until they are fully solid.

step 7 release chocolate chips.

7. Release chocolate chips

Carefully pick the chocolate chips off the paper. You can also bend the wax/parchment paper until the chocolate chips fall off. Transfer the chips to an airtight storage container until ready to use.

close-up of DIY lavender chocolate chips surrounded by lavender flowers.

How to use

I’m already dreaming up all kinds of treats with these little guys. There is so much you can do with homemade lavender chocolate chips! Add them to cookies, cake, muffins, bread, scones, ice cream, granola bars, pancakes, snack mixes,… you name it!

Storage tips

  • Store: Store the chocolate chips in an airtight container in a dry, cool location. Keep the chips away from direct sunlight and heat sources as they could melt the chocolate.
  • Shelf life: The shelf life of your lavender chocolate chips depends on the expiration date of your white chocolate chips, so check the packaging for the best-before date. Overall, you should use the chocolate chips within 6 months.
lavender chocolate chips.

Lavender Chocolate Chips Recipe

Yield: 6 oz
Prep Time: 20 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

Learn how to make lavender chocolate chips at home and use them in your favorite treat recipes, from cookies to muffins, breads, candy, and desserts. The recipe is easy to make with 4 ingredients.

Ingredients

Instructions

  1. Melt Chocolate chips. You can melt the chocolate chips in the microwave on the stove.
    Microwave: Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals and stir the chocolate between heatings until entirely melted.
    Stovetop: Bring a small pot of water to a simmer over medium heat. Place the chocolate chips and coconut oil in a heat-proof bowl. Put the bowl on top of the pot, making sure the bowl isn’t touching the water. Stir until everything is fully melted. Then, remove from the heat.
  2. Add lavender oil and colorant. Once melted, add in the lavender oil and purple food coloring.
  3. Mix well. Gently stir until everything is well combined and you no longer see streaks of food coloring.
  4. Transfer into pastry bag. Transfer the chocolate mixture into a disposable piping bag and snip off the tip.
  5. Pipe chocolate chips. Line a small cookie sheet with wax paper or parchment paper. Pipe small dots onto the prepared baking sheet that mimic chocolate chips until the mixture is used up.
  6. Freeze chocolate chips. Freeze the chocolate chips for 10 to 15 minutes or until they are fully solid.
  7. Release chocolate chips. Carefully pick the chocolate chips off the paper. You can also bend the wax/parchment paper until the chocolate chips fall off. Transfer the chips to an airtight storage container until ready to use.

Notes

Adjust the flavor: Start with 1 drop of lavender oil and adjust from there. I found that 3 drops create a lovely lavender taste, but you may prefer less or slightly more. The lavender oil is pretty potent, so be careful not to add too much.

Purple color: White chocolate chips vary in color. Some look relatively white, while other brands are more cream-colored. Start with a few drops of food color and add more as needed. You can add white food color to balance out the cream of the chocolate and blue food color to create a more bluish-purple hue.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 6mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g

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