Lemon Doodles
a classic snickerdoodle with a twist— lemon sugar in place to cinnamon and sugar !
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 (softened or melted and room temp)
- 1 large egg
- 1/4 C maple syrup
- 1/3 or 1/2 C coconut sugar, maple sugar, or raw cane sugar, (if using a lighter granulated sugar cookies will spread and flatten more)
- 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.
Nutrition
Serving: 12g
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