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!
- 3/4 cup coconut flour — where to find
- 1/2 tsp baking soda
- 2 Tbsps coconut milk powder (it lends a nice flavor to the cookies) — where to find
- 1/4 tsp sea salt
- 6 Tbsp grass-fed gelatin — where to find
- 6 Tbsp + 3/4 cup water
- 1/2 cup honey — where to find
- 1/2 cup coconut oil — where to find
- 30 drops lemon essential oil — I only use therapeutic grade essential oils in my recipes, you can find them HERE
P.S. If you want to find out WHY gelatin is super good for you, then you have to check THIS out!
- Preheat oven to 350°F
- Line two baking sheets with Siplat or parchment paper, its important to do this ahead of time
- Combine coconut flour, baking soda, coconut milk powder, and sea salt in a mixing bowl
- Melt coconut oil and honey and pour into dry indredients. Stir together and set aside
- Combine 6 Tbsp gelatin and 6 Tbsp water and stir, it will be thick and clumpy
- Bring 3/4 cup water to a boil and pour 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
- Pour dissolved gelatin into the rest of the batter
- Add in the lemon essential oil (you can add more if you’d like a very lemony cookie)
- Mix well, it will be thin at first but will thicken after about one minute of stirring
- 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!
- Bake for 10 minutes, until they flatten out
- Remove from oven and allow to cool completely on the sheet. They will fall apart if you do not allow them to cool
- Store in a tupperware with parchment between the layers of cookies. Keep them in the fridge.
- Makes approximately 30 cookies. They last for about a week in the fridge
How to Get Started with Essential Oils
- Sign up for my FREE 21-day essential oil email class, to learn the basics.
- Join my Real Food RN Essential Oils Facebook Group to connect with others and share tips and recipes for DIY, beauty, cleaning and much more.
- Find out how to buy essential oils at wholesale, 24% off retail prices (and get freebies from me!)
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!