Grain Free Lemon Cookies
Well, it’s almost the end of winter and many of us are in the midst of snow storms or arctic cold temps. What does that mean for a lot of us? Staying in, warming up and maybe making some cookies?
At least that’s what I did as a kid and have continued to do this as an adult. I have lived in Colorado (born and raised) and northern Arizona where there’s winter weather for sure and cookies are a great way to feel warm and cozy but also heat the house, am I right?
Now, living in San Diego, sure there’s no snow and icy conditions to deal with but it can get a little chilly. I have a lemon tree in my yard therefore sometimes have an abundance of lemons. What to do with so many lemons you ask? Make anything and everything lemon.
Making the traditional lemon cookie grain and nut free was my goal with this recipe. These use coconut flour rather than almond flour which is what most grain free recipes call for. I also used pure maple syrup to lightly sweeten these cookies which counteract the tart of the lemon. Giving these cookies a hint of lemon and sweet with a nice soft cookie texture!
juice of 1 lemon
zest of 1 small lemon
1/3 cup pure maple syrup
2 Tbs melted butter or ghee
1 tsp vanilla extract
1/3 cup coconut flour, sifted
1/2 tsp baking soda
pinch of sea salt
Servings: 10 smallish cookies
Preheat oven to 350 degrees F and line a cookie or baking sheet with parchment paper or a silicon baking mat. Set aside.
Place all wet ingredients and lemon zest into a mixing bowl and whisk until well incorporated.
Add sifted coconut flour, baking soda and sea salt and mix until dough forms.
Scoop 1 Tbs of dough into your hands and roll into a ball, continue with the rest of the dough.
Place balls of dough on prepared cookie/baking sheet. Gently press with the palm of your hand to flatten.
Bake for 10-12 minutes or until the edges start to brown slightly.