So, the story goes….we gave up gluten a few years ago, which changed our baking habits forever, then my husband was told by our Naturopath that he had to give up eggs and dairy for a month! What’s a cookie-lover to do?
Well, I poured through recipe books and blog posts trying to find something that he could have as a treat. The problem was that it had to be gluten-free, egg-free, and dairy-free. Now that’s a challenge! Challenge accepted. After much kitchen experimentation, I came up with grain-free lemon cake cookies. I named them this because they seriously taste like lemon cake. Bet ‘cha can’t eat just one!
Grain-Free Lemon Cake Cookies
These grain-free lemon cake cookies seriously taste like lemon cake. Bet 'cha can't eat just one!
Ingredients
- 3/4 cup coconut flour
- 1/2 tsp baking soda
- 2 Tbsps coconut milk powder (it lends a nice flavor to the cookies)
- 1/4 tsp sea salt
- 6 Tbsp grass-fed gelatin
- 6 Tbsp + 3/4 cup water
- 1/2 cup honey
- 1/2 cup coconut oil
- 30 drops lemon essential oil
Instructions
1. Preheat oven to 350°F.
2. Line two baking sheets with Siplat or parchment paper, its important to do this ahead of time.
3. Combine coconut flour, baking soda, coconut milk powder, and sea salt in a mixing bowl.
4. Melt coconut oil and honey and pour into dry ingredients. Stir together and set aside.
5. Combine 6 Tbsp gelatin and 6 Tbsp water and stir, it will be thick and clumpy.
6. Bring 3/4 cup water to a boil and pour it into the gelatin mixture. It will melt the gelatin and dissolve the chunks. I use a fork to mash the chunks. It will become a liquid, slightly foamy.
7. Pour the dissolved gelatin into the rest of the batter.
8. Add in the lemon essential oil (you can add more if you'd like a very lemony cookie).
9. Mix well, it will be thin at first but will thicken after about one minute of stirring.
10. Take your cookie scoop and act fast. Get those cookies onto the sheets before the gelatin gels. I made a little swirl on the top of the cookies with the back of a spoon to make them pretty.
(Here is how solid they get even before you bake them, so act fast -- they gel!)
11. Bake for 10 minutes, until they flatten out.
12. Remove from oven and allow to cool completely on the sheet. They will fall apart if you do not allow them to cool.
13. Store in a Tupperware with parchment between the layers of cookies. Keep them in the fridge.
14. They last for about a week in the fridge.
Notes
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Recommended Products
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18 Replies to “Grain-Free Lemon Cake Cookies”
I would like to try this recipe. Can I do a substitution for the coconut milk powder?
Could I use lemon extract instead of EO? If so, how much?
You could use lemon zest to get the flavor. I have not tried that however, so I could not give you an exact amount
I was wondering the same thing. Could coconut milk be used instead of coconut milk powder? And how much?
These were so awesome!! Thank you! I didn’t have lemon oil on hand, so I used zest from two small lemons, plus the juice of three small lemons instead of some of the water. Have you ever tried any other flavors with the same basic recipe? I’d like to try some variations, but I wonder if the lemon flavor covers the taste of the gelatin best.
Oh yeah, I have made them with a bunch of spices (clove, cinnamon, ginger) to taste like gingerbread, and I have made them with chocolate (just sub it in place for the coconut milk and leave out the lemon). They are all good. The gelatin flavor is pretty benign so I dont think it over powers any of the flavors. Glad you liked them 🙂
This reminds me of my grandmothers lemon teacakes from Mississippi, except her’s had all of the grain in it. Thank you for posting this recipe. I am definitely going to try this.
Anything that used to come out of a Grandma’s kitchen is a winner! I hope you enjoy them 🙂
The coconut milk powder that you linked to on amazon says it contains milk. Is that the correct link?
I was looking for gluten free, egg free, dairy free cookie recipes and I love lemon but oh – I just had an Alcat food sensitivity test done and no coconut for me. Would cassava flour be a workable substitute? I can use another non-dairy milk and perhaps grapeseed oil, Also what is the purpose of the gelatin? I also tested sensitive to beef, so no gelatin allowed either. Is the gelatin used as a binder? If I know what function it has in the recipe perhaps a substitute can be found. I was never much of a baker before having to bake for allergies so I need all the help I can get.
Thanks.
This is an unusual recipe and the gelatin is what gives them the texture. You could try subbing cassava. Let me know how they turn out. 🙂