Gluten-free Lemon Crinkle Cookies are soft, chewy, and lemony! Crinkles and crackles for your cookie dish. Vegan, egg-free, dairy-free.
Ingredient
– Tapioca starch– Organic cane sugar– Almond flour– Maple syrup– Coconut oil– Zest and juice of one lemon– Lemon extract and vanilla extract– Organic powdered sugar
Direction
Mix organic cane sugar, maple syrup, lemon zest and juice, and tapioca starch slurry in a medium bowl. Mix melted coconut oil, vanilla, and lemon extracts.
1
Combine almond flour, baking powder, and salt in a large bowl. Add wet ingredients to dry ingredients bowl. Mix items thoroughly.
2
Place organic powdered sugar on a platter. Scoop dough with a tablespoon and roll into a ball. Place dough ball on powdered sugar plate, roll to coat, then place on baking tray.
3
Repeat the process until there is no more dough left. Using your hand, press cookie dough balls until they are about halfway down.
4
Cookies should be set on the outside and golden brown on top after 12-14 minutes. Cookies should cool on the baking sheet for 4-5 minutes before transferring to a cooling rack for optimal results.