A couple of weeks ago, I tried Pamela's Gluten-Free Lemon Cookies and they were delicious--very lemony, light and crispy. Perfect with tea. The children, however weren't digging them. Z3 actually deemed them "the worst cookie [she] ever tasted." Ah well, more for me! Anyway, I felt like I could replicate the cookies at home and after a couple of attempts, I think I've got it! My version is grain-free and works well with coconut sugar if you prefer to avoid cane sugar.
Lemon Coconut Cookies
2 cups blanched almond flour
1/2 cup arrowroot flour
1/2 cup organic cane or coconut sugar
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup vegan (palm) shortening (I use this brand)
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 tablespoons fresh lemon juice
2 tablespoons lemons zest (zest of two lemons)
Preheat oven to 350 degrees.
Cream the shortening and the sugar together. Mix in almond flour, arrowroot flour, sugar, lemon zest, salt and baking soda. Add vanilla extract, lemon extract and lemon juice and mix well.
Line a baking sheet with parchment paper. Drop the cookie batter onto the cookie tray, about 2 tablespoons at a time (I use a cookie scoop which makes it very easy). Roll each cookie in your hands to make a neat ball but do not press the cookies down. Bake for 15 minutes (but start checking them after 12 minutes). Transfer them to a cooling tray.