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.
Notes
- 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.
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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