Dairy-free Lemon Cookies
These Lemon Cookies are dairy-free, gluten-free, and on the healthier side! They are a bright and delicious treat at any time of the day!
Equipment
- Large cookie sheet
- Parchment paper
- 2 Large mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Medium cookie scoop
Ingredients
- 2 Cups Chickpea Flour
- ½ Cup Coconut Sugar
- ¼ tsp Fine sea salt
- ¼ tsp Baking Soda
- 2 ½ Tablespoons Lemon Juice
- 1 Tbsp Lemon Zest
- 3 Tablespoons Coconut oil melted and cooled slightly
- 1 Large Egg
- 1 ½ tsp Pure vanilla extract
Instructions
- Preheat an oven to 325 degrees F. Prepare a cookie sheet with parchment paper.
- In a small mixing bowl add your flour, coconut sugar, salt, and baking soda. Use a whisk or fork to blend until fully combined.
- Next add your lemon zest, lemon juice, coconut oil, egg, and vanilla to a larger mixing bowl. Whisk until combined. Slowly add the dry ingredients into the wet ingredients and combine them with a spatula until a smooth dough is formed.
- Using a medium cookie scoop, transfer the cookie dough to a parchment-lined baking sheet a few inches apart. Then use your fingers to press them down into round shapes.
- Bake in preheated oven for 10-12 minutes. You'll know they're ready when the bottom is golden brown.
- Remove them from the oven and let them sit on the baking pan for about 2 minutes. Then transfer them to a cooling rack.
Notes
- For soft and chewy cookies, bake for 8-10 minutes. If you prefer crispy cookies, bake them for 12-14 minutes.
- Make sure to flatten the cookie dough into round cookie shapes before baking. They don't spread out much while baking without that step.
- Store these cookies in an airtight container or plastic bag at room temperature for up to 4 days or in the fridge for up to a week.
- After the cookies are baked, they can be frozen for up to 3 months. Wait for them to cool completely, then place them in two ziplock bags and place them in the freezer. Defrost in the fridge when you're ready to eat them.
