Updated: Oct 14
1 cup + 1 Tablespoon Gluten Free All purpose Flour
1/4 cup cane sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 coconut milk
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice juice of half a fresh lemon
Zest of 1 lemon + additional lemon zest for garnish
3 Tablespoons palm oil or coconut oil
1 Tablespoon fresh lemon juice juice from 1/2 a lemon
1 cup powdered sugar
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Add the coconut milk, olive oil, lemon juice, and lemon zest and stir to combine. A soft dough should form, but it shouldn't be sticky to the touch
Pinch off about 1 Tablespoon of dough and roll into a ball (the dough will be soft but shouldn't be sticky), place it on the prepared cookie sheet and slightly flatten
Bake the cookies in the oven for 12 minutes, then allow to cool completely before frosting.
While the cookies are baking, prepare the frosting: in a small bowl, beat together the palm or coconut oil, lemon juice, and powdered sugar until the frosting is creamy and firm. You can add more powdered sugar as needed to adjust the consistency.
Once the cookies are completely cooled, frost the cookies with the lemon frosting and sprinkle with lemon zest for garnish.
I do not really do Gluten free and vegan recipes often . But I have had a few request so I said why
not so this will be my first video doing a Glen Free Frosted Lemon Cookie. I look at various recipes and this one caught my eye . I loved frosted and lemon cookies. So why not try a gluten free vegan one.