Vegan, Gluten-Free Lemon Cookies

By Allie Merriam

Vegan, Gluten-Free Lemon Cookies

Yield15-20 cookies

From Erin McKenna of Erin McKenna's Bakery

INGREDIENTS

    • 1 1/2 cups gluten-free flour
    • 1/2 cup brown rice flour
    • 1 cup vegan powdered sugar
    • 1/2 teaspoon salt
    • 1 teaspoon xanthan gum
    • 3/4 cup melted coconut oil, cooled slightly to room temperature
    • 3 teaspoons unsweetened applesauce
    • 2 teaspoons vanilla extract
    • 1 teaspoon lemon extract

    INSTRUCTIONS

    1. Combine the gluten-free flour, brown rice flour, powdered sugar, salt, and xanthan gum in a mixer, and mix until well blended. Mixing with a whisk in a bowl is also fine.

    2. Add the coconut oil, applesauce, vanilla extract, and lemon extract to the dry mix. Mix until completely blended and the dough is even.

    3. Roll the dough into a log on a floured surface. Cover in plastic wrap, and refrigerate until firm.

    4. Roll the dough out flat between 2 pieces of wax or parchment paper. Use cookie cutters to make shapes.

    5. Cook at 350°F for 15 to 20 minutes.

    6. Let cookies cool on a rack.

    Notes

    Erin loves to use dry ingredients from Bob's Red Mill.