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Makes
1 dozen or 12 cookies
Author Notes
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
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Ingredients
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4 ounces
sweet rice sorghum flour
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1 ounce
stone ground garbanzo bean flour
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1 ounce
finely ground tapioca flour
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1 ounce
organic cane sugar
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1 ounce
light brown sugar
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2 ounces
unsweetened flaked coconut, crushed with hands
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1/2 teaspoon
xanthum gum
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1/2 teaspoon
baking powder
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1/2 teaspoon
kosher salt
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4 ounces
organic virgin coconut oil
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1/4 teaspoon
vanilla extract
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5 drops
liquid stevia
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1 heaping tablespoons
lemon zest
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1
large egg
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powdered sugar, for topping
Directions
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Pre-heat oven to 350 degrees Fahrenheit.
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Place silpat mat or parchment paper on cookie sheet.
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Measure dry ingredients one at a time on a kitchen scale (flour, shredded coconut, gum, salt, and baking powder) and place in a bowl.
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Gently combine dry ingredients with hands
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In a standing mixer bowl, add the coconut oil, vanilla extract, stevia, sugar, lemon zest and mix until they are combined.
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Add egg and incorporate through wet ingredients.
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Slowly add in the dry ingredients to the wet ingredients in the mixer bowl. Mix until all ingredients are incorporated.
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Roll out approximately 1 inch size cookie dough balls and place in an even row on cookie sheet.
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Bake at 350 degrees for 10-12 minutes or until cookie is firm to touch and the bottom edges are slightly browned.
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When done, place on baking rack to cool. Sift a liberal amount of powdered sugar over cookie before serving.
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