We love cookies are there's nothing better than finding a fresh, chewy gluten free cookie recipe! This one by Crowded Kitchen contains one of our favourite fruits, lemons! They are tangy, slightly sweet and full of flavour and are great for summer soirees or a simple afternoon snack!
These cookies by Crowded Kitchen are also vegan, making them the perfect sweet to bake if you're catering to several dietary requirements.
Enjoy!!
COOKIES:
½ cup melted vegan butter
¼ cup agave syrup
½ cup granulated sugar
1 ½ teaspoon lemon extract
½ teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons freshly squeezed lemon juice
2 cups gluten free 1-to-1 flour*
1 cup almond flour*
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
LEMON GLAZE:
1 cup powdered sugar
2 tablespoons melted vegan butter, slightly cooled
2 tablespoons lemon juice
½-1 teaspoon lemon extract
Pinch of salt
More lemon zest for topping
INSTRUCTIONS
Preheat the oven to 350˚F / 175˚C. In a large mixing bowl, stir together flour, almond flour, baking powder, baking soda, and salt (the dry ingredients).
In another large mixing bowl, use a hand mixer to mix the melted butter, agave, sugar, lemon extract, vanilla extract, lemon zest, and lemon juice (the wet ingredients).
In 2-3 batches, mix the dry ingredients into the wet ingredients until well combined.
Use a cookie scooper to scoop cookie dough onto a parchment-lined baking sheet. Use the bottom of a glass or a round measuring cup to press the cookies down so they are each about ¼ inch (½ cm) thick. (They don't spread much in the oven, so this is an essential step). Place the cookies in the freezer for 15 minutes before baking.
Remove from freezer and bake for 9-10 minutes. The cookies will still be pale, but will continue to cook slightly when you remove from oven. Let cool completely before topping with glaze.
While the cookies are cooling, whisk together all of the lemon glaze ingredients until there are no lumps left.
Once the cookies are cooled, frost each cookie with glaze and sprinkle with some lemon zest.
NOTES *If you're not gluten free, you can substitute both the gluten free flour and the almond flour with regular all purpose flour (3 cups total). Flattening the cookie dough: Use the bottom of a glass or a measuring cup to flatten the cookie dough balls before baking. Make certain not to skip this step, as the cookies do not spread much while baking. Be sure to pop the cookies in the freezer before baking. This will give the butter in your cookies a chance to firm up before baking, and the flour a chance to hydrate. This will result in a chewier cookie. Don't over bake the cookies! As you can see in photo #5 above, the cookies will be pretty pale in color once they are finished baking. They will continue to bake slightly and dry out as they cool, so don't worry if they seem under baked.
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