If you’re looking for a sweet and tangy treat that’s perfect for any occasion, you can’t go wrong with gluten-free lemon cookies. You can whip up a batch of these delicious cookies that are sure to be a hit with everyone.
Are you a fan of lemon desserts? Well, you’re in luck! These lemon flavored cookies are the perfect sweet treat for those who can’t have gluten. These cookies are soft, chewy, and bursting with lemon flavor. They’re perfect just like my Spring Love Cookies for a spring or summer dessert, or as a little pick-me-up in the afternoon.
These cookies are a easy-to-make delicious dessert that everyone is sure to love. With simple ingredients like vegan butter, egg yolks, and unsweetened almond milk, these cookies are a great option for anyone who wants to enjoy a sweet treat without sacrificing their health or dietary restrictions.
By the way, my Cinnamon Peanut Butter Banana Cookies were delicious too! Don’t forget to try them later after making these gluten free cookies.
Ready to make these delicious cookies today? You won’t be sorry Tootz!
THE GLUTEN FREE LEMON BREAKDOWN
- GLUTEN-FREE 1:1 BAKING FLOUR (BOB’S RED MILL)
- VEGAN BUTTER OR REGULAR BUTTER
- CANE SUGAR
- FRESHLY SQUEEZED LEMON JUICE
- EGG YOLKS
- BAKING SODA
- LEMON ZESTS
- UNSWEETENED ALMOND MILK
HOW TO MAKE GLUTEN FREE LEMON COOKIES
Preheat the oven to 325 degrees Fahrenheit.
Melt the butter and separate the eggs from the yolks.
In a large bowl combine the butter, lemon juice, milk, and egg yolks. Whisk gently. Add in the remaining ingredients and stir until just mixed.
Use a one to one quarter inch trigger ice cream scoop to portion the cookie batter onto a parchment lined baking tray. Leave 2 inches of space because they expand.
Sprinkle some lemon zest on top. Bake in the oven for 16 minutes.
Remove from the oven and let them cool on the tray. Transfer to a cooling wire rack to set.
TIPPY TIP
- The cookies come out thin and very delicate. Don’t skip letting them cool.
- When you mix the batter, the baking soda will activate and the batter will become fluffy. That’s normal and what makes these cookies thin and not fluffy.
STORAGE
Store cookies in an airtight container at room temperature for up to five days, or in the freezer for up to three months.
Gluten Free Lemon Cookies
If you’re looking for a sweet and tangy treat that’s perfect for any occasion, you can’t go wrong with gluten-free lemon cookies. You can whip up a batch of these delicious cookies that are sure to be a hit with everyone.
Ingredients
- ¾ cup gluten-free 1:1 baking flour
- ⅛ cup vegan butter (or regular butter), measured solid
- ⅓ cup cane sugar
- ¼ cup freshly squeezed lemon juice (about 1.5 lemons)
- 2 egg yolks
- ½ tsp baking soda
- ¼ lemon zest, plus more for topping
- 2 tbsp unsweetened almond milk
- dash of #RELAXATION
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Melt the butter and separate the eggs from the yolks.
- In a large bowl combine the butter, lemon juice, milk, and egg yolks. Whisk gently. Add in the remaining ingredients and stir until just mixed.
- Use a one to one quarter inch trigger ice cream scoop to portion the cookie batter onto a parchment lined baking tray. Leave 2 inches of space because they expand.
- Sprinkle some lemon zest on top. (optional)
- Bake in the oven for 16 minutes.
- Remove from the oven and let them cool on the tray. Transfer to a cooling wire rack to set.
STILL VOYEURING HERE? CHECK THESE GOODIES OUT!
Holla at yo girl and leave a sweet comment below TOOTz!
Leave a Reply