Grain-Free Lemon Cake Cookies
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
Equipment
Ingredients
- ¾ cup coconut flour
- ½ tsp baking soda
- 2 Tbsps coconut milk powder it lends a nice flavor to the cookies
- ¼ tsp sea salt
- 6 Tbsp grass-fed gelatin
- 6 Tbsp + 3/4 cup water
- ½ cup honey
- ½ 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
P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.