Gluten Free Lemon Cookies.

Those different treats (particularly these veggie lover nutty spread treats, paleo vegetarian coconut flour treats and paleo cereal treats) have nut margarines in them doing a wide range of enchanted things to the surface yet I would not like to add anything to take away from the lemon enhance in these treats.

However, that doesn’t imply that these paleo lemon treats aren’t flavorful! They’re absolutely maple improved and shockingly (and fortunately!) don’t taste a thing like maple syrup. I completely love the flavor of maple – however not in my lemon treats.

I need that lemon taste to radiate through everything else. I utilized the lightest Grade A maple syrup in these treats and prescribe you do likewise on the off chance that you don’t need any maple season. Maple additionally worked incredible right now fudge!

Without any eggs or gluten, I have no clue how these lemon treats hold together so well yet I’m not whining!

Substitution inquiries concerning these sans gluten lemon treats?

Would i be able to utilize something rather than coconut oil?

I figure spread or ghee would work (for a dairy-containing verison) just as veggie lover margarine (for a non-paleo form).

Would i be able to utilize something rather than maple syrup?

Nectar would likely work if its all the same to you a touch of nectar taste (for a non-veggie lover form). Nectar + lemon is flavorful together! In the event that you need to utilize nectar, heat them at 325 degrees F (162 degree C) rather than 350. Nectar prepares faster than maple syrup. Be that as it may, in the event that you need just lemon taste, go with maple. Agave syrup would presumably work, as well.

Does it need to be whitened almond flour?

You can utilize almond feast if its all the same to you the small amounts of almond skin in your treats. Hazelnut dinner would likewise most likely work yet I imagine that is an abnormal flavor blend with the lemon.

Would i be able to utilize something rather than coconut flour?

Sadly not. There’s not a decent sub for coconut flour as it retains a lot more fluid than different flours. I’ve known about individuals utilizing oat flour (in the event that you can have grains) however I have positively no clue the amount you’d have to utilize or on the off chance that it’d be as delectable.

Would i be able to utilize something rather than coconut margarine in the icing?

Not a chance! Like I said in my post on the best way to make coconut spread, these’s no sub for it.

Gluten Free Lemon Cookies


For the treats

1/4 cup (56 grams) refined coconut oil, melted1

1/3 cup (80 milliliters) maple syrup (I utilized the lightest Grade A syrup, which brings about no maple taste in the treats)

1 tablespoon lemon pizzazz

1/2 teaspoons lemon separate

1/3 cups (133 grams) whitened almond flour

2 tablespoons (17 grams) coconut flour, filtered if knotty

1/2 teaspoon preparing pop

1/8 teaspoon salt

For the icing

1/4 cup (63 grams) coconut spread (NOT coconut oil!), mellowed yet not liquefied

1/2 tablespoons maple syrup

1 tablespoon (14 grams) refined coconut oil, mollified however not dissolved

2 tablespoons + 1 teaspoon lemon juice

1 teaspoon (or more) lemon pizzazz

1/8 – 1/2 teaspoon lemon remove (the sum will rely upon your image of concentrate and how lemony you need them)

touch of salt


In a huge blending bowl, combine the coconut oil, maple syrup, lemon pizzazz and lemon separate. Include the almond flour, coconut flour, preparing pop and salt. The blend may be slim and wet and substantially more like player than batter. It probably won’t be. Try not to include any extra flour! Chilling will firm it up. Let the mixture sit for 5 minutes and afterward place the bowl in the fridge for 30 minutes or until the batter is firm.

Preheat the stove to 350°F (176°C) and line a preparing sheet with a bit of material paper.

Fold into nine 35-gram balls. Spot 3″ separated on the readied preparing sheet and press the balls down somewhat with your palm.

Heat the littler treats for 10-12 minutes and the bigger treats for 12-15 minutes or until the treats have daintily sautéed (the edges as well as the center of the treats). The treats may pop a bit.

The treats will in any case be delicate when you expel them from the stove. Let them cool on the container totally.

Set up the icing. Join the entirety of the fixings in a powerful blender and mix for around 20 seconds at medium or until absolutely smooth. Try not to mix excessively long or it’ll dissolve. You can likewise blend this by hand if your coconut spread and oil are sufficiently delicate.

Spread a stacking tablespoon over every treat.

Store in a water/air proof compartment for as long as 4 days.

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