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!
These grain-free lemon cake cookies seriously taste like lemon cake. Bet 'cha can't eat just one!
- 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
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.
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