Imagine yourself biting into the fluffiest, pillow like, gluten-free sugar cookie that is still moist and chewy. But next, you get the additional flavor of fresh lemon, all lightly sweetened with maple syrup. The only thing you can do next is grab another one to make sure you were gathering all those notes properly. I am warning you now these are highly addicting!
12-15 cookies
WHAT YOU NEED
wet:
1/4 cup coconut oil, melted and cooled
1/4 cup maple syrup
1 egg
1 t vanilla
1 lemon juiced
1 lemon, zested
2 T milk
dry:
1/2 cup +3 T almond flour
1/2 cup + 3 T oat flour
3 T coconut flour
1/2 t salt
1 t baking powder
1/2 t baking soda
additional:
powder sugar, to roll
HOW TO MAKE
Combine dry ingredients in a medium bowl, mix to combine.
Heat coconut oil until just melted, set aside to cool.
In a medium mixing bowl, whisk wet ingredients together except for coconut oil.
Fold in your dry ingredients until almost fully incorporated and fold in coconut oil. This is important to not have the coconut oil solidify with your cold wet ingredients.
Once cookie dough is fully smooth place in the fridge for 1 hour.
Preheat oven to 350 degrees.
Scoop a heaping 1 T of cookie dough and roll into a ball. Toss in a bowl of powder sugar and place on a baking pan. Repeat the process until all cookie dough is gone.
Bake cookies for 15-20 minutes until golden.
Allow to cool completely and toss again in the powder sugar for a more coated look (optional).
Enjoy your fluffy sugar cookies!