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!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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