Autoimmune Paleo Lemon Cookies

July 21, 2014

I don’t know about you but I love lemon-flavored treats especially lemon cookies.  They’re just so refreshing anytime of year especially with a cup of tea. So, when I came across this recipe for Autoimmune Paleo Lemon Cookies from Lauren Geersten, NTP, I knew I had to share it with you. Lauren is one of my favorite Paleo food blogger’s and nutritional therapy practitioner’s.

Ingredients
For the cookies

  • 1/3 cup coconut flour
  • 1/3 cup arrowroot flour
  • 1 tsp cream of tartar
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/8 tsp turmeric (for coloring)
  • 1/4 cup freshly-squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 1/4 cup applesauce, at room temperature
  • 1/4 cup coconut butter, softened (not coconut oil)
  • 2 tablespoons honey
  • 2 tablespoons coconut oil
  • 1 tsp vanilla extract
  • 1 gelatin egg substitute made with 1 Tbs. gelatin (See step four below.)

For the icing

  • 1/4 cup arrowroot flour
  • 2 tablespoons honey
  • 1 1/2 teaspoons lemon juice

Instructions

  1. For the cookies Preheat oven to 325, and line two cookie sheets with parchment paper.
  2. In small bowl, whisk together the dry ingredients: coconut flour, arrowroot flour, salt, cream of tartar, baking soda.
  3. In large mixing bowl or stand mixer, cream together the next six ingredients: applesauce, coconut butter, lemon zest, lemon juice, honey, coconut oil and vanilla.
  4. Prepare gelatin egg substitute: Whisk 1 tablespoon gelatin into 1 tablespoon lukewarm water. Add 2 tablespoons boiling water. Whisk vigorously until completely dissolved and frothy.
  5. Add gelatin egg substitute to stand mixer. Beat on medium to incorporate.
  6. Add dry ingredients to stand mixer, beating on medium until combined.
  7. Using a tablespoon, scoop out dough and drop onto cookie sheets. Flatten each cookie with bottom of cup to make 1 1/2-2″ circles.
  8. Bake for 18-23 minutes, or until cookies are golden brown around edges and slightly firm to the touch. Cool completely on wire rack.
  9. For the icing Whisk all icing ingredients together. Drizzle over tops of cooled cookies.
  10. Store covered at room temp for soft cookies, or in the refrigerator for firmer cookies.

Shannon wants to know: What’s your favorite Paleo or gluten-free summer-time sweet treat?

 

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