Zesty, Gluten Free Lemon Cookies

These cookies are gluten-free and made with coconut sugar. If you haven’t had coconut sugar, it is mildly sweet and it doesn’t taste like coconuts at all. We’ve added more lemon juice than what is shown here as we like ours lemony. Recipe can easily be doubled.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened

• 1 1/2 cup coconut sugar

• 2 pastured eggs

• 1/4 cup lemon juice

• 1 teaspoon freshly grated lemon zest

• 1/4 teaspoon Celtic or Himalayan sea salt

• 1/2 teaspoon baking powder

• 2 cups almond flour

• 1/2 cup gluten-free oat flour

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with unbleached parchment paper.

2. Using mixer on medium speed, cream the butter and sugar together until well-blended. Scrape down the sides of the bowl. With the mixer on low speed, add eggs, one at a time, until blended. Add lemon juice and zest, mixing until blended.

3. Add salt, baking powder and flours and mix until blended.

4. Drop by rounded scoopful* onto prepared baking sheets. Bake until edges are firm with no color, about 12-15 minutes

5. Let cool on baking sheets for 5 minutes, then transfer to cooling racks. Let cool completely.

*Makes 2 1/2 dozen although if you use a small cookie scoop, you can get 3 dozen.

Source: Created by Simply Made Health, LLC