When life gives you lemons, what do you do? Lemonade is an obvious choice, but we say when you’ve got lemons, make gluten-free lemon cookies. Though no one would argue against the sweet, refreshing beverage, cookies are frankly a lot more fun. This batch is made with lemon juice, lemon zest and gluten-free flours. These non-dairy treats can also be made vegan—just swap out the eggs for two flax “eggs” and enjoy!
Recipe courtesy of Sarena Shasteen
Ingredients
2/3 cup Bob’s Red Mill Garbanzo Bean Flour
2/3 cup Bob’s Red Mill White Rice Flour
1/2 cup Bob’s Red Mill Tapioca Flour
1/2 cup Bob’s Red Mill Almond Flour
2 tsp. Bob’s Red Mill Xanthan Gum
1-1/2 cup white sugar or favorite alternative
1/2 cup powdered sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup dairy- & soy-free Earth Balance spread
2 eggs
2 Tbsp. fresh lemon juice
Zest of one lemon
Directions
- In a large bowl, beat together sugar and Earth Balance until soft and fluffy. One by one, beat in eggs. Set aside.
- In separate, clean bowl, mix flours, xanthan gum, baking soda and salt. Pour into sugar mixture and beat until combined.
- Add lemon juice and lemon zest and mix well.
- Refrigerate dough for at least one hour or up to overnight.
- When ready to bake, preheat oven to 350 degrees F and line large baking sheet with parchment paper.
- Using a small cookie scoop, scoop out dough and roll in powdered sugar to coat. Place on prepared baking sheet. Repeat until all dough has been used.
- Bake 10-12 minutes.
- Store in an airtight container for up to 3 days.
Note: To make an eggless version, use a flax “egg” by mixing 2 Tbsp. ground flax and 6 Tbsp. warm water in a small bowl. Set mixture aside to thicken, then beat in place of eggs.