Gluten-Free Lemon Cookies
Hi everyone! In need of a sweet treat that is as delicious as it is healthy? Look no further, cause I got ya covered! These cookies are free from...drum roll please...gluten, soy, dairy, AND sugar!! It was my first time using monk fruit sweetener and I was stunned at how well it works as a sugar replacement! This recipe made about 10 large cookies for me, but if you’re making them smaller (and without a cookie cutter) I believe they could easily make around 15 or more. Let me know your thoughts! :)
• 1 cup gluten-free flour (I like Arrowhead Mills' heritage blend)
• ⅓ cup + 1 tablespoon sugar (I used Lakanto’s monk fruit sugar and it worked so well)
• 1 flax egg (sub normal egg for non-vegan option)
• ¼ cup + 1 tablespoon lemon juice
• 3 tablespoons unsweetened almond milk
• 2 tablespoons coconut oil
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon turmeric (for additional color!)
• 1 tablespoon lemon zest
Lemon coconut icing:
• 3 tablespoons coconut butter (Artisana's is great)
• 1 tablespoon lemon juice
• 2 teaspoons monk fruit sugar (or sub other sweetener)
• Optional: Extra lemon zest for garnish
1. Preheat the oven to 325 degrees F, and line a baking sheet with parchment paper. Set aside.
2. In a large bowl, mix flour, sugar, baking powder, cinnamon, and turmeric. Next, add liquids (flax egg, almond milk, lemon juice, coconut oil, vanilla extract) and lemon zest. Mix, mix, mix until cookie dough has formed. I know it's tempting at this point, but don't eat the batter! :P
3. If you are using a cookie cutter: roll out the dough on an extra sheet of parchment paper with a wooden rolling pin. You may have to use ⅓ cup extra flour for this part if the cookie dough is sticky. Once dough is flattened, press cookie cutter into dough, and transfer to the baking sheet. Repeat until no dough remains.
4. If you aren't using a cookie cutter: scoop out the dough in 2 tablespoon increments, and roll into a small ball between your palms. Press down onto parchment paper, so that the ball is now more of a flattened circle. Repeat until no dough remains.
5. Bake for 25-30 minutes. To test if the cookies are ready, press a finger on the top of a cookie. It should be relatively solid - if it still feels soft, keep them in a couple minutes longer. I took my cookies out after about 30 minutes, and let them cool for 5 minutes. These cookies are best slightly crunchy, in my opinion!
5. To make the icing, simply add ingredients to a small bowl and microwave for 10-15 seconds. Stir, then spread/drizzle over cookies.