This was one of my first experiences baking gluten-free by weight and ratio. I was very pleased with the results and they ended up being a huge hit at the Austin Bakes for Japan bake sale. Lemon and coconut pair very nicely together in this healthier cookie recipe. —ATX Gluten-Free
1 dozen or 12 cookies
sweet rice sorghum flour
stone ground garbanzo bean flour
finely ground tapioca flour
organic cane sugar
light brown sugar
unsweetened flaked coconut, crushed with hands
organic virgin coconut oil
1 heaping tablespoons
powdered sugar, for topping
In This Recipe
Pre-heat oven to 350 degrees Fahrenheit.
Place silpat mat or parchment paper on cookie sheet.
Measure dry ingredients one at a time on a kitchen scale (flour, shredded coconut, gum, salt, and baking powder) and place in a bowl.
Gently combine dry ingredients with hands
In a standing mixer bowl, add the coconut oil, vanilla extract, stevia, sugar, lemon zest and mix until they are combined.
Add egg and incorporate through wet ingredients.
Slowly add in the dry ingredients to the wet ingredients in the mixer bowl. Mix until all ingredients are incorporated.
Roll out approximately 1 inch size cookie dough balls and place in an even row on cookie sheet.
Bake at 350 degrees for 10-12 minutes or until cookie is firm to touch and the bottom edges are slightly browned.
When done, place on baking rack to cool. Sift a liberal amount of powdered sugar over cookie before serving.