Almond flour lemon cookies
These delicious almond flour lemon cookies are gluten free, vegan, dairy free, and egg free.
Servings: 20 cookies
Ingredients
- 2 cup almond flour
- 1 cup brown sugar
- 1/4 cup unsweetened applesauce
- 2 tbsp lemon juice
- 1 1/2 tbsp vegetable oil
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/8 tsp salt
- 1/2 tbsp granulated sugar (optional garnish)
Instructions
- Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
- Mix all of the ingredients for the cookie dough other than the baking powder together in a medium sized mixing bowl.
- Add the baking powder into the dough then start to shape your cookie dough into balls that are 1 - 1/2 inches in diameter. If you want to top your cookies with granulated sugar to add a little extra crunch then dip the cookies in granulated sugar prior to laying them out on the baking sheet.
- Bake the cookies 350 for 12-15 minutes. If you prefer your cookies to have a gooey center then bake them for closer to 12 minutes.
Notes
Work fast after adding the baking powder. Baking powder is activated after it is added to the wet ingredients. This is why we save the baking powder for the last step. Try to make the dough balls and lay the cookies out soon after the baking powder is added to the dough. No need to chill. There is no need to chill this cookie dough because the dough does not include any fats that solidify in the refrigerator like coconut oil or butter. Encouraging cookies to spread. If you take a peek at your cookies and see that they are not spreading as much as you would like you can take the baking sheet out and hit the bottom against a countertop. I usually do this when the cookies have 2-3 minutes left. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.