Ingredients
- 1 cup + 2 tablespoons gluten free baking flour, I use Bob’s Red Mill 1:1 baking flour
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup vegan butter, room temperature
- ½ cup sugar, I used Purecane, plus extra to sprinkle on top of cookies
- 1 egg, or 1 flax egg
- 1 teaspoon vanilla extract
- ¾ teaspoon baking powder
- Sea salt flakes, to top
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper and set aside.
- Using a stand mixer (preferred) or a hand mixer, beat the sugar and butter for about one minute, until creamed together well.
- Next, add the lemon juice, lemon zest, egg, and vanilla extract, and beat for about another minute.
- Add the flour and baking powder, and beat again, but do not over mix—you just want the ingredients to be incorporated.
- Refrigerate the dough for at least 30 minutes, so that the cookies don’t spread too much.
- Remove dough from the refrigerator, form 12-14 balls and place them on the baking sheet.
- Sprinkle with extra sugar on top.
- Bake 10-11 minutes—they should be very soft, but they will firm up as they cool.
- Sprinkle extra lemon zest and sea salt flakes on top.
- Enjoy!
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What others are saying
Just tasted the batter, tasted delicious ! Wish your recipe didn’t say to preheat oven to 350 at the beginning, only to realize I have to put batter in fridg e for 30 min! I should have read all the way through before making, but still. 🙂
Hi, would love to make these more keto friendly. What would be a good substitution for the sugar? Also, does it matter whether I use salted or unsalted butter? Thanks so much.
Hi again, I tried making the cookies but they came out very runny and didn’t hold shape. Any thoughts on how to correct this? I’d really like to make them. Thanks!
Thank you for sharing this recipe