Gluten Free Lemon Cookies
Total Time
17 minutes
Prep Time
5 minutes
Cook Time
12 minutes
Rating
4.98 out of 5 stars
(39)
Ingredients
12 servings
- 1 cup oat flour (use certified gluten free if necessary)
- ⅓ cup tapioca starch
- ⅓ cup granulated white cane sugar (other granulated sugars can be used but may impact the final color of these cookies)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil (refined or unrefined)
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon zest (+ extra for optional garnish)
- ¼ cup powdered sugar
- 2 tablespoons lemon juice
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Preparation
Step 1
Preheat the oven to 350℉. Line a baking sheet with parchment paper then set it aside.
Step 2
In a large mixing bowl, combine the oat flour, tapioca starch, sugar, baking soda, and salt. Mix well.
Step 3
To the same mixing bowl, add the oil, lemon juice, vanilla, and lemon zest. Mix until a uniform cookie batter forms.
Step 4
Take 12 rounded tablespoon portions of the dough and place them on the prepared baking sheet at least one-inch apart.
Step 5
Bake for 12 minutes, or until the cookies are mostly firm.
Step 6
While the cookies are baking, combine the powdered sugar and lemon juice in a small bowl and mix until you have a smooth white glaze.
Step 7
Allow the cookies to set and cool for at least 5 minutes before glazing.
Step 8
Once the cookies have cooled and firmed up, drizzle the glaze in a zig-zag pattern over the cookies, followed by an optional sprinkle of additional lemon zest. The glaze should set nearly immediately.
Step 9
Enjoy!
Step 10
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