Lemon Drop Cookies

Gluten, Dairy, Egg, Nut, Soy & Refined Sugar Free!

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When you are dealing with food allergies AND trying to truly eat healthy and as close to paleo as possible -without losing your sanity via food envy- it is hard to find a decent cookie with a decent texture. I am very glad to announce that these are not only allergy-friendly and meet my healthy food standards (I’m a tough cookie to please) but they actually look and have the same texture as a cookie!!

Sweet tooth squashed!! Yay! These are sure to make taking healthy snacks on the go a little easier too. Oh! I forgot, sign me up for the next social event that requires everyone bring something delish because I have it covered! 🙂

…Sorry… I get a little carried away 😉 I hope you enjoy these sweet little treats as much as we did.

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LEMON DROP COOKIES

Ingredients:

2 cups sifted gluten-free brown rice flour
1/2 t sea salt
1/4 t baking soda
1 t baking powder
1/8 t stevia
1/4 t vanilla -- maybe even 1/2 t!
1/4 cup coconut oil (measured in liquid form)
1/2 cup warm water
1/8 cup raw honey
juice & zest of 1 lemon

Instructions:
Preheat oven to 350 and prep a cookie sheet with parchment paper.
Thoroughly wash lemon with a little soap and water.
In a large mixing bowl add flour, sea salt, baking soda, baking 
powder, & stevia and mix well.
In a separate bowl mix together your vanilla, oil, water, honey.
Now for the lemony goodness! It is way easier than you may think 
to bake with lemon! First, you need a zester -any kind of tiny 
grater will work- Scrape the lemon using firm pressure but not 
too hard so you only get the yellow skin (the white stuff is bitter).
Add your lemon zest to the wet ingredients.
Then you need a sieve (or some kind of strainer to catch any pulp
or seeds). 
Roll the lemon on your counter to loosen the juices. Slice it in 
half. Squeeze each half over the sieve that is held over your wet
ingredients bowl- until you can't get any more juice out.
Thoroughly mix all of the wet ingredients together and then slowly
pour them into your dry ingredients while mixing on medium speed. 
Using a spoon scrape down the sides of the bowl to ensure all ingredients
are mixed. 
Scoop your batter out with either a cookie scoop or spoon and space 
them about an inch apart on your prepared pan. 
Bake immediately for 20 minutes or until the bottoms are just browned.
Pull out of oven and let cool for 5 minutes before you devour! ;)
Enjoy!

Helpful Tip- These are best eaten fresh! {No Problem! Right?} When using gluten-free flours like brown rice flour, the longer the finished recipe sits the greater chance it has of getting a little dry. We couldn’t finish them all in a day at my house- this tiny cookie packs a big punch and we had several baked goods cooking in one day- but they were great on day two dipped in a cup of coffee 🙂

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