LEMON
COOKIES
A delectable lemon cookie to enjoy with your
coffee. I like these kept in the
freezer for more of a crunchy texture, which I prefer. Sometimes I just want a cookie...so nice to have my Gluten-Free Bake Mix, because I can pick and choose which recipes I want to make. Typically it works real well in cookie recipes...especially Gluten-Free Bake Mix 1 (with xanthan gum). Next preference is Bake Mix 2. Bake Mix 3 (using neither xanthan gum nor gelatin) will work for many recipes, but sometimes you may get a crumbly outcome!
1/4 tsp baking powder (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp baking soda (0.5 mL)
1/2 cup butter, softened (125 mL)
1 egg
1/2 cup sugar
1/4 cup granulated erythritol (60 mL)
1/4 cup granulated erythritol (60 mL)
1 tbsp fresh lemon juice
(15 mL)
1/2 tsp vanilla extract (2 mL)
2 tsp lemon zest (10 mL)
1/2 cup Steviva Blend®, powdered, OR anything similar (125 mL)
(I also like the Natural Mate products (combo sweeteners) available on Netrition.com and Amazon.com)
(I also like the Natural Mate products (combo sweeteners) available on Netrition.com and Amazon.com)
Preheat oven to 350°F (180°C). Line baking
sheet with parchment paper. In medium
bowl, combine Gluten-Free Bake Mix 1, baking powder, salt and baking
soda.
In food processor,
process butter. Add egg, liquid
sweetener, erythritol, lemon juice and vanilla extract. Add dry ingredients and
process until thickened. Add lemon zest
and process briefly. Place finely powdered Steviva Blend® OR equivalent in a small bowl.
Form generous tablespoon (15 mL) portions. Roll into balls and then in powdered
sweetener. Place on parchment paper and flatten cookies with back of spoon. Bake 10 minutes, or until
bottoms are beginning to brown. Allow to
cool. Keep in freezer or refrigerator,
depending on the texture that you prefer.
Yield: 16 cookies
1
serving
103.5
calories
2.1
g protein
9.4
g fat
2.3
g carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: