Easy and Delicious Grain-Free Lemon Cookies Recipe
Try these grain-free lemon cookies recipe. They are easy to make and melt in your mouth delicious.
We have been following a gluten-free diet for most of the year due to some food sensitivities; however, my doctor recently advised us to follow a paleo diet (completely grain-free). She also recommended staying away from eggs for a while, as my daughter has a food allergy to them.
If you are familiar with the Paleo diet, then you know that eggs are normally a big part of the diet. ? It’s not always easy to follow, but we have learned to be creative with our recipes. A perfect example are these grain-free, egg-free lemon cookies.
Grain-Free Lemon Cookies
Some people might see lemons as a summer fruit, but I associate Myer lemons with the fall and winter holidays.
Each year my mother-in-law makes lemon cookies. The recipe she owns was passed down to her by their beloved neighbor Rose.
I can’t name these cookies Rose’s Lemon cookies since her recipe uses traditional ingredients; however, I also can’t go without having lemon cookies this season! They are a tradition, and I want to keep it going, even if my version is a bit different.
Therefore, I took the liberty of changing the recipe that has been in the family for decades and made this grain-free, egg-free version that is delicious and resembles the original lemon cookies I love.
I didn’t call these paleo cookies because I decided to use confectioners sugar to make the icing. If you want to make modifications, you can omit the icing altogether. You can also run some maple sugar in the blender (to make your own powder sugar) and mix it with fresh Myer lemon juice.
EASY AND DELICIOUS GRAIN-FREE LEMON COOKIES RECIPE
Equipment
- Hand mixer
- Sifter
- Measuring cups and spoons
- Silicone spatula and brush
- Whisk
- cookie scoop
Ingredients
Lemon Cookies
- 2 1/4 cups paleo baking flour sifted
- 1 1/2 tsp baking powder
- 1 Stick Dairy-free butter MIYOKO's, 8 Tbsp, room temperature
- 1/2 cup maple sugar
- 2 tbsp flaxseed meal Prepared ahead. Mix with 6 tbsp of water and let rest for 5 min.
- 3 tsp fresh myer lemon juice
- 1/2 tsp vanilla extract
Lemon Icing
- 1 cup powder sugar Optional. *See notes
- 5 tsp fresh Myer lemon juice Use extra if the consistency is too thick.
Instructions
- Pre-heat oven to 375 degrees F. Prepare two cookie sheets with parchment paper.
- Sift flour and baking soda into a large mixing bowl. Set aside.
- In a separate mixing bowl, cream butter and sugar with a hand mixer. Scrape the sides of the bowl with a silicone spatula.
- Once the sugar and butter look creamy, pour in the flax egg mixture, lemon juice, and vanilla extract.
- Use a small-medium cookie scoop to keep the cookie size consistent. Scoop on the parchment paper and leave a two-finger gap in between.
- Bake for 15 minutes or until the cookies are golden. Remove from the oven. Wait 5 minutes and brush them with the lemon icing while they are still hot.
Notes
Visit our Sweets page for more yummy recipes.
