Lemon Olive Oil Cookies
Preheat oven to 350°F.
- Cook45 min
- Total45 min
- Serves10
- LevelEasy
Ingredients
- 1 cup sorghum flour
- ¾ cup brown rice flour
- ½ cup potato starch
- ¼ cup almond meal
- 1 tsp. xanthan gum
- 1¼ cups sugar
- 2 tsp. baking soda
- ½ tsp. salt
- 2 tsp. lemon zest
- ½ cup olive oil
- ½ cup lemon juice
Method
- Preheat oven to 350°F.
- In a large bowl, whisk the sorghum flour, brown rice flour, potato starch, almond meal, xanthan gum, sugar, baking soda, and salt. Mix in the lemon zest, olive oil, and lemon juice until a thick cookie dough forms.
- Drop the dough by heaping tablespoonfuls, or roll dough into walnut-size balls and place about 2 inches apart onto an ungreased baking sheet.
- Flatten slightly with a fork (like you would with a peanut butter cookie) and sprinkle lightly with granulated sugar.
- Bake in your preheated oven for 12 minutes, or until edges are slightly golden brown.
- Remove from oven and let cool completely before serving. Store in airtight container for up to 1 week.
