Saturday, July 28, 2012

{Allergy Free} Lemon Cookies

I had some extra lemons and decided that our summer baking needed some citrus.  So, we made some lemon cookies that are light and chewy with just enough lemon to taste refreshing.

Lemon Cookies

1/2 cup Earth Balance
1 cup sugar
1/2 teaspoon vanilla
1 1/2 teaspoons egg replacer whisked with 2 Tablespoons rice milk
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups flour blend
3/4 teaspoon xanthan gum
1/2 cup powdered sugar

Cream the Earth Balance and sugar together.

Add vanilla, egg replacer, lemon zest, and lemon juice and mix well.

Add dry ingredients (excluding powdered sugar) and stir just until combined.

Chill the dough for 30 minutes.

Scoop out Tablespoons of dough, roll in powdered sugar, and place on parchment covered baking sheet.

Bake at 350 for 9-10 minutes or until cookies have a matte finish but are not yet shiny.

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