Soft Flaky Gluten free Lemon Cookies (Vegan)
Vegan gluten free lemon cookies packed with deliciousness! They are soft, flaky and citrus-y, a simple, scrumptious gluten free snack!
Servings 12 cookies
Equipment
- 1 bowl
- 1 hand mixer
- 1 spoon
- 1 baking tray
- 1 ice-cream scoop or measuring tablespoon
- 1 kitchen scale
Ingredients
- 80 grams (½ CUP) gluten free fine white rice flour
- 50 grams (½ CUP) almond flour or blanched almond meal
- 50 grams (⅓ CUP) potato or other gluten free starch
- 1.5 teaspoon baking powder
- ⅛ teaspoon table salt
- grated zest of half lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 70 grams (4 tbsp) vegan margarine
- 30 grams (3 tbsp) maple syrup
- powdered sugar (optional)
Instructions
- Pre-heat oven at 160° C / 320 F
- In a medium bowl add margarine, maple syrup and lemon juice and mix with a hand mixer until creamy
- Add rice flour, almond flour, starch, baking powder, salt and lemon zest. Mix either with a hand mixer or simply incorporate all the ingredients with a spoon, until you have a soft crumbly dough
- Portion the dough with an ice-cream scoop or simply a tablespoon and place the cookies on a baking tray, a couple inches apart
- Press them with your hand to flatten them, shape them round if necessary or desired
- Bake them for 20 minutes ca., or until the bottom side is lightly golden brown
- Before removing from the baking tray, let the cookies cool down completely or they will break
- If desired, dust with powdered sugar
- Store them in airtight container to keep them soft and flaky.
Notes
Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.