Today I am guest posting for my dear friend Ashley over at Wishes and Dishes. I just had the pleasure of hanging out with Ashley at the BlogHer Food Conference and we instantly hit it off!
Ashley is a dear friend so please head on over to her blog.
These Iced Lemon Cookies are healthy and gluten-free. You will NOT be disappointed, I promise.
There is something about lemon that just makes me feel happy. It definitely reminds me of warmer weather in the spring and summer, but I love it all year long.
Especially in the winter when the days are short and just plain old dark. At least that is how it is here in New Jersey.
I love to make some type of lemon treat or dessert on those cold winter days to remind me of what’s around the corner. Warmer weather, birds chirping, flowers blooming…all of it.
I love baking with fresh lemon juice and fresh lemon zest. It adds such a powerful punch to my baked goods.
Go ahead and add even more lemon juice and zest than I have written in the recipe if you would like. I totally get it.
But please just be sure to use real lemon juice and not the kind that comes in the lemon shaped bottle. There is absolutely no judgement at all and you guys know that I love anything that helps to simplify my life.
But when you are baking you need to use the real thing, it really does make a difference. Save the lemon shaped bottles for when you need a squirt or a pinch in a savory dish and you have no fresh lemons.
Trust me on this.
*Edited to add
Since I have gone sugar free and started a low carb lifestyle I have made these cookies using monk fruit and they were divine. The first time I used the same amount as the recipe calls for unrefined sugar (1/3 cup) and the next time I added a little less.
This is definitely a personal preference and you can adjust according to your needs and tastes.
I like them both, it just depends if I am really craving something sweet or if I just want a little something that is lightly sweet. Do you know what I mean?
I think you all know how frustrating it can be to bake with gluten free flours and such. These cookies weren’t too dry or crumbly at all. They were the perfect texture.
Added bonus that they freeze really well if you want to prevent overeating and overindulging. I freeze them in groups of 3-5 in plastic bags or airtight containers and just place them on the counter for 15-20 minutes.
And just like that, they are defrosted.
And yes, even the icing stays on and still tastes delicious!
- I cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons lemon zest
- 1 egg
- 4 tablespoons milk I used almond milk
- 1/2 cup coconut oil or butter
- 1/3 cup honey or unrefined sugar, can also use a sugar alternative like Monk fruit
- 2 tablespoons fresh lemon juice
- 1/2 cup powdered sugar, or powdered Monk Fruit
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Preheat oven to 350 degrees.
- In a medium bowl, mix together flour, salt, baking soda and zest until combined.
- In a large bowl, beat the egg, milk, coconut oil, honey and lemon juice until fluffy using an electric mixer.
- Slowly add flour mixture and put mixer on low until combined.
- Refrigerate dough for 30 minutes.
- Drop by spoonfuls onto baking sheet lined with parchment paper or silpat.
- Bake for 12-15 minutes until edges are light brown.
- Transfer to wire rack to cool and prepare icing.
- In a small bowl, mix together powdered sugar, zest and lemon juice until mixed well and pour icing on each cooled cookie.
Serving Size 1 cookie, Yield 24 small cookies
Amount Per Serving
Calories 108 Calories from Fat 60
% Daily Value*
Total Fat 6.7g 10%
Saturated Fat 5.9g 29%
Trans Fat 0.0g
Cholesterol 7mg 2%
Sodium 99mg 4%
Potassium 16mg 0%
Total Carbohydrates 10.9g 4%
Dietary Fiber 3.5g 14%
If you make these Iced Lemon cookies or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy these! Thank you for stopping by and please come back soon!