Lemons are a staple in my household. We use them for cooking, salad dressings, infused water, and baking. There are so many detoxifying and beautifying benefits of lemons. (My dream is to grow a lemon tree in my backyard one day). Honestly we go through at least 10 or more lemons a week. I have a drawer in my fridge that is solely dedicated to lemons and limes! Citrus just makes everything taste better!
So I think you get the picture… I LOVE lemons!
These cookies are gluten- free and delicious and only have 8 ingredients. I used Bobs Red Mills 1:1 Gluten free flour . This flour is a rice and potato mixture which gives these cookies the shortbread texture while still holding the moisture of the lemon. I also use real lemon juice from the fruit, never from concentrate. The problem with using the concentrate is that it has been processed. I believe in eating real and whole food (unprocessed). And why eat a processed lemon when you can have it fresh for just cents of a dollar?
Makes 21 cookies
2 cups gluten free flour
1/2 tsp baking powder
pinch of sea salt
1/2 cup coconut sugar
1/2 cup melted coconut oil
1/4 cup lemon juice (about 2 lemons)
1 tsp vanilla extract
zest of 1 lemon
Preheat the oven to 350 and line a baking sheet with parchment paper. In a medium bowl, mix the flour, salt, and baking powder. In a separate bowl mix the warm coconut oil with the coconut sugar. Mix for 1 minute. Then add in the egg and mix well, until you get a gel like consistency. Then add the vanilla extract. Then add the lemon juice and lemon zest and mix well. Then gradually add in the flour mixture and mix until well combined. Begin making small round balls with 1 1/2 tbsp of dough. In the palm of your hands, press lightly down onto the dough to lightly flatten. Place dough 1-2 inches away. Bake for 13 minutes, let cool and enjoy!