Dec 23, 20163 min read

Vegan Gluten-Free Zesty Lemon Cookies!

I have been a baking away for Christmas! The next few days we have quite a few social gatherings and I wanted to have some organic, gluten-free vegan cookies to share! They are much healthier versions of any store bought cookies and taste amazing! I try to use only whole organic, non gmo, high quality ingredients and I usually use a third of the sugar that is asked for, if any at all!

What I did today is google some recipes and then I changed them according to my needs! I am following the Medical Medium protocol (no soy, corn, MSG, canola oil, dairy & gluten) and so I tailor the recipes to be in line with that!

I didn't want to throw too much at you in one blog, so over the next couple days I will be adding 2 more vegan gluten free cookie recipes (Vegan Ginger Cookies & Vegan Chocolate Chip Cookies)! I think you will be grateful, as then you have 3 recipes to enjoy and you can pick and choose the ones that most appeal to you! Or like me, make them all and create little party platters of organic, gluten free yumminess!

So here is the delicious Kat-modified (my additions are in red) recipe!

Ingredients

*1/4 cup (56 grams) refined coconut oil, melted (try to avoid microwaves, I put in a glass dish and warm in a toaster oven, or is a stainless steel pan on the stove top!)

*1/3 cup (80 milliliters) maple syrup (I used 100% organic grade A maple syrup)

*1 tablespoon organic lemon zest (make a little extra to sprinkle on top of the cookies, and make 2 tablespoons for the recipe if you like it very lemony!)

*1 1/2 teaspoons of lemon extract (I replaced this with fresh organic lemon juice and it came out wonderfully lemon-tasting!)

*1 1/3 cups (133 grams) blanched almond flour

*2 tablespoons (17 grams) organic coconut flour, sifted if lumpy

*1/2 teaspoon baking soda (aluminum free)

*⅛ teaspoon salt (I used more like ¼ teaspoon of sea salt)

Directions

*In a large mixing bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract. Add the almond flour, coconut flour, baking soda and salt. The mixture will be thin and wet and much more like batter than dough. Do not add any additional flour! Chilling will firm it up. Let the dough sit for 5 minutes and then place the bowl in the refrigerator for 30 minutes or until the dough is firm.

*Preheat the oven to 350°F (176°C) and line a baking sheet with a piece of parchment paper.

Roll into nine 35-gram balls. Place 3" apart on the prepared baking sheet and press the balls down slightly with your palm. (I added some lemon zest on top of each cookie, to add a little decorative touch!)

*Bake the smaller cookies for 10-12 minutes and the larger cookies for 12-15 minutes or until the cookies have lightly browned (not just the edges but also the middle of the cookies). The cookies may crackle a little. (My recipe yielded lucky 13 cookies!)

*The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.

*Store in an airtight container for up to 4 days.