EASY AND DELICIOUS GRAIN-FREE LEMON COOKIES RECIPE
Grain-free, Egg-free lemon cookies recipe. They are easy to make and super delicious!
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
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.
Tried this recipe?Let us know how it was!