Lemon doodles (grain & dairy free)
These grain-free lemon sugar doodles might just be your new favorite dessert!
This recipe takes a fun twist on the classic snickerdoodle by substituting cinnamon sugar with vibrant lemon sugar.
Key Ingredients in Grain-Free Lemon Sugar Doodles: A Brief Overview
Creating the perfect batch of grain-free Lemon Sugar Doodles involves a blend of carefully chosen ingredients, each bringing its unique properties and benefits to the recipe. Here’s a quick rundown of each key ingredient used in these delightful cookies:
Almond Flour
Almond Flour is a gluten-free, low-carb alternative to traditional wheat flour, packed with nutrients such as vitamin E, magnesium, and healthy monounsaturated fats. It provides a mildly sweet flavor and tender texture to baked goods.
Tapioca Flour
Tapioca Flour, derived from the cassava root, is a light, fine powder that helps in binding and thickening recipes. It adds a chewy texture and is commonly used in gluten-free baking to improve the structure and texture of the final product.
Non-Hydrogenated Palm Oil Shortening
Non-Hydrogenated Palm Oil Shortening is made from palm oil that hasn’t undergone hydrogenation, avoiding trans fats. This type of shortening is a great option for achieving a buttery texture in baking without using dairy or hydrogenated fats, making it ideal for those with dairy allergies or who follow a vegan diet. You can also use refined coconut oil in place of this!
Raw cane sugar
Raw Cane Sugar retains most of the natural molasses from the sugar cane, offering a richer flavor compared to refined sugar. It’s less processed and can bring a deeper, more caramel-like sweetness to recipes.
Lemon Zest
Lemon Zest is the outer peel of the lemon (minus the bitter white pith), rich in oils that provide a concentrated burst of lemon flavor. It’s perfect for infusing baked goods with a bright, citrusy aroma and taste.
Each of these ingredients works together to create Lemon Doodles that are delicious and satisfying
Print Recipe
Lemon Doodles
Ingredients
- 1 C almond flour
- 1/4 C coconut flour
- 1/3 C tapioca starch
- 1/2 baking powder
- 1/2 tsp baking soda
- Zest of one small lemon
- 1 tsp cream of tartar
- Dash of salt
- 1/3 C non hydrogenated palm oil shortening, softened or refined coconut oil (melted and room temp)
- 1 large egg
- 1/4 C maple syrup
- 1/3 C coconut or raw cane sugar
- 1 tsp vanilla extract
Lemon & Sugar Topping
- 1/4 C coconut or raw cane sugar
- Zest of lemon
Instructions
Preheat and Prepare:
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Make Lemon Sugar:
- In a small bowl, combine the raw cane sugar with the lemon zest. Rub the zest into the sugar to release the oils, which infuse the sugar with a deep lemon flavor, creating your “lemon sugar.”
Mix Dry Ingredients
- : In a medium-sized bowl, whisk together the almond and tapioca flour, sugar, baking powder and salt. This blend ensures that your cookies will have a uniform texture and proper rise.
Combine Wet Ingredients:
- In another bowl, stir together the melted shortening, maple syrup egg. This mixture forms the wet base for your cookies.
Form the Dough:
- Gradually mix the dry ingredients into the wet until everything is well combined. Allow the dough to sit for a few minutes if it’s too sticky, as the flour will absorb more moisture.
Shape and Coat:
- Using a spoon or cookie scoop, form small balls of dough. Roll each ball in the lemon sugar, thoroughly coating them for that extra burst of lemony sweetness.
Bake:
- Place the coated dough balls on your prepared baking sheet, gently pressing down on each to flatten slightly. This ensures even baking. Bake for about 8-10 minutes, or until the edges just start to turn golden.
Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This resting period helps them firm up without losing their texture.
