This was one of my first experiences baking gluten-free by weight and ratio. I was very pleased with the results and they ended up being a huge hit at the Austin Bakes for Japan bake sale. Lemon and coconut pair very nicely together in this healthier cookie recipe.
- 4 ounces sweet rice sorghum flour
- 1 ounce stone ground garbanzo bean flour
- 1 ounce finely ground tapioca flour
- 1 ounce organic cane sugar
- 1 ounce light brown sugar
- 2 ounces unsweetened flaked coconut, crushed with hands
- 1/2 teaspoon xanthum gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces organic virgin coconut oil
- 1/4 teaspoon vanilla extract
- 5 drops liquid stevia
- 1 heaping tablespoon lemon zest
- 1 large egg
- Powdered sugar, for topping
- Pre-heat oven to 350 degrees Fahrenheit.
- Place silpat mat or parchment paper on cookie sheet.
- Measure dry ingredients one at a time on a kitchen scale (flour, shredded coconut, gum, salt, and baking powder) and place in a bowl.
- Gently combine dry ingredients with hands
- In a standing mixer bowl, add the coconut oil, vanilla extract, stevia, sugar, lemon zest and mix until they are combined.
- Add egg and incorporate through wet ingredients.
- Slowly add in the dry ingredients to the wet ingredients in the mixer bowl. Mix until all ingredients are incorporated.
- Roll out approximately 1 inch size cookie dough balls and place in an even row on cookie sheet.
- Bake at 350 degrees for 10-12 minutes or until cookie is firm to touch and the bottom edges are slightly browned.
- When done, place on baking rack to cool. Sift a liberal amount of powdered sugar over cookie before serving.