Lemon cookies that are gluten-free carry a delightful burst of citrus flavor in every bite, all while catering to dietary restrictions without compromising on taste. These cookies begin their journey in a preheated oven set at 350°F (175°C), promising a batch of golden delights. The blend of almond and coconut flours with granulated sugar and a touch of baking soda and salt forms the dry foundation of this dessert.
In a separate bowl, softened butter is beaten into a creamy base, which then embraces the zest of freshly grated lemon. This adds a zingy, aromatic flair. The inclusion of lemon juice, an egg, and vanilla extract ensures a moist and flavorful dough. The dry ingredients are gradually folded into the wet mixture, culminating in a dough that is both easy to work with and rich in citrus notes.
Rolled into small, one-inch balls, the cookie dough is placed on a parchment-lined baking sheet and flattened slightly, allowing it to spread just enough to achieve a perfect texture. Baked for a sweet spot of 10-12 minutes, these cookies emerge with edges lightly kissed by golden hues, emitting an enticing aroma that fills the kitchen.
Once cooled, these lemon cookies can be optionally dusted with powdered sugar, adding a subtle sweetness and a beautiful, wintry touch. Every cookie is a medley of mild nutty undertones from the almond and coconut flours, harmoniously balanced with the brightness of lemon, making them a desirable treat for everyone, not just those adhering to a gluten-free diet. Enjoying these cookies promises to be a refreshing, zesty experience, ideal for brightening any day.
Ingredients
1 cup almond flour
1/4 cup coconut flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 large egg
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Powdered sugar for dusting (optional)
Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, granulated sugar, baking soda, and salt.
3. In a separate large bowl, beat the softened butter until creamy.
4. Add the egg, lemon juice, lemon zest, and vanilla extract to the butter, and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
7. Flatten each dough ball slightly with your fingers or the back of a spoon.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
10. If desired, dust the cooled cookies with powdered sugar before serving.