Delicious lemon cookies that are healthy, gluten free, sugar-free, vegan, paleo, and keto-friendly. Indulge guilt-free!
Delicious and guilt-free lemon cookies for every diet type
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Luscious Lemon Delights: The Ultimate Guilt-Free Treat for Every Diet
We’ll start your lemon cookies by mixing 2 cups of flour swap one cup of granular sugar swap 1/2 teaspoon of baking soda remember if you’re using grainfree flour swap you want to double your baking soda to 2 teaspoon 1/2 teaspoon of fine Himalayan salt next we’re going to zest three mediumsized lemons and I’m always going.
To buy organic non waxed lemons anytime I need lemon sest because we don’t want the pesticides or the wax in our food now rather than using hot water to reconstitute my egg swap I’m actually going to cut open my dusted lemons and squeeze 1/2 cup of fresh lemon juice to reconstitute my egg swap so normally you reconstitute your egg with 1/2 cup of.
Hot water water but in this recipe we’re going to use lemon for an extra kit of lemon flavor so it’s probably going to take most of my fresh lemons here to make 1/2 cup of lemon juice and it took me two juicy lemons to make a half a cup of lemon juice now I’m going to take my egg Swap and I’ll reconstitute my egg swap.
Using that half a cup of lemon juice so I’ll take two packed in level tablespoons of egg Swap and stir well so now I’m going to mix my wet and dry ingredients so I’ve got one cup of well stirred room temperature butter swap one egg Swap and this did get thick from the lemon juice and that’s fine finally 1 tbspoon of.
Vanilla extract now I’m going to use either my hand mixer or just a flat spatula or spoon to mix the wet and the dry ingredients well and I’m going to get in here for my final Blend the clean hand go ahead and knead this dough let the fiber open up soften I mix for about 5 minutes and then I let my dough rest for a couple.
Minutes and then this is my final mix and this is the whole grain flour swap here in this bowl I’ve mixed up my grain-free flour Swap and I mix the wet and dry ingredients let it rest for a few minutes and now I’m going to get in there and knead it for about one more minute with nice nice clean hands and then I’ll start making my.
Cookies so this is my grainfree flour swap cookie dough ball it’s going to be a little bit more crumbly than the whole grain but still handle just fine we’re going to want to roll each cookie and press it on our cookie sheet now remember the only difference between the grainfree and the whole grain is the whole grain is going to have more.
Healthy slow digesting carbs the grainfree is going to be a Paleo and keto version also very high fiber and the lowest carb version now I’m going to put my whole grain cookies in preheated oven at 350° for about 9 minutes this is my grain-free dough a little more crumbly again but I’m just pressing them down.
You can see they get more cracked around the edges though that’s fine they’re still going to bake up great I’m going to bake my grainfree lemon cookies at 350° for 8 to 9 minutes we’ve got our finished little lemon cookies here both whole grain and grain-free baked for 9 minutes in my oven um perfectly so you can see the edges and bottom is a little.
Bit golden um I let them cool on the warm cookie sheet for a few minutes and then I transferred them to my cooling Rock now here’s the whole grain now they’re ready to dust in a little powdered sugar swap or you can leave them as is if you prefer not to but I think they need a little extra hit.
Of sweetness with that powdered sugar Swap and it makes them look pretty so I’m just going to dunk these Little Cuties in my powdered sugar swap making sure I get all those edges even though the edges are a little cracked on my grain-free flour cookies the powdered sugar kind of hides all the.
Imperfections and they’re so good just that nice burst of sweetness when you put it in your mouth and it’s followed by nice sour tart cookie full of healthy fiber low in carbs great for digestion all the vitamin C coming from the fresh lemon juice and the.
Zest if you love lemon make these cookies and remember if you don’t want so much lemon you don’t have to use the lemon juice with the egg Swap and you can just use one or two zest zested lemons so you can tailor this recipe to fit your family’s taste buds got our dusted lemon cookies this is our grain free.
Yummy oh that’s really good perfect amount tart and sweet here’s our whole grain both are equally delicious wow
