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Makes
1 dozen or 12 cookies
Writer Notes
This used to be one among my first experiences baking gluten-free by weight and ratio. I used to be more than tickled with the outcomes and they ended up being a enormous hit at the Austin Bakes for Japan bake sale. Lemon and coconut pair very smartly together on this more healthy cookie recipe. —ATX Gluten-Free
Ingredients
4 oz
candy rice sorghum flour
1 ounce
stone ground garbanzo bean flour
1 ounce
finely ground tapioca flour
1 ounce
organic cane sugar
1 ounce
gentle brown sugar
2 oz
unsweetened flaked coconut, crushed with hands
1/2 teaspoon
xanthum gum
1/2 teaspoon
baking powder
1/2 teaspoon
kosher salt
4 oz
organic virgin coconut oil
1/4 teaspoon
vanilla extract
5 drops
liquid stevia
1 heaping tablespoons
lemon zest
1
smartly-organized egg
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powdered sugar, for topping
Instructions
- Pre-heat oven to 350 degrees Fahrenheit.
- Build silpat mat or parchment paper on cookie sheet.
- Measure dry elements one after the other on a kitchen scale (flour, shredded coconut, gum, salt, and baking powder) and home in a bowl.
- Gently mix dry elements with hands
- In a standing mixer bowl, add the coconut oil, vanilla extract, stevia, sugar, lemon zest and mix unless they’re blended.
- Add egg and incorporate thru wet elements.
- Slowly add within the dry elements to the wet elements within the mixer bowl. Mix unless all elements are incorporated.
- Roll out roughly 1 breeze dimension cookie dough balls and home in an even row on cookie sheet.
- Bake at 350 degrees for 10-12 minutes or unless cookie is company to the contact and the bottom edges are a minute browned.
- When performed, home on baking rack to chill. Sift a liberal quantity of powdered sugar over cookie earlier than serving.
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