Lemon Crinkle Cookies
Crispy outsides, soft middles, and a big dose of fresh lemon flavor. These easy cookies are gluten free, egg free, dairy free, and vegan.
Servings: 20 cookies
Calories: 137kcal
Ingredients
- 2 cups gluten free flour blend
- 1 teaspoon baking soda
- ¼ teaspoon salt
- zest of 1 lemon
- ⅓ cup fresh lemon juice
- ¾ cup organic cane sugar plus extra for rolling the dough in, if desired
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- ⅓ cup coconut oil melted
Instructions
- Be sure all of your ingredients are at room temperature before beginning the recipe.
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a mixing bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, whisk together the lemon zest, lemon juice, sugar, maple syrup, vanilla extract, and coconut oil.
- Stir the dry ingredients into the wet ingredients until a smooth dough is formed.
- Let the dough sit for 10 minutes to stiffen up.
- Scoop out a heaping tablespoon of dough and mold it into a ball with your hands. Place onto the prepared baking sheet. Optional: roll the dough ball around in the extra sugar to coat before placing on the baking sheet.
- Leaving about 2 inches between each cookie dough ball on the baking sheet, repeat with the remaining dough.
- Bake 10 to 12 minutes until the cookies have spread a bit, the bottoms are lightly browned, and the tops have started to crackle.
- Transfer the cookies to a wire cooling rack to cool completely.
Notes
~ Be sure to use a gluten free flour blend that is designed as a 1:1 replacement for all-purpose flour. I tested these cookies with both Bob's Red Mill 1:1 Gluten Free Flour Blend and Krusteaz 1:1 Gluten Free All-Purpose Flour and would recommend either of those with Bob's Red Mill being my first choice. I also tested them with Trader Joe's Gluten Free All Purpose Flour and I did NOT like the way they turned out, so don't use that brand!
~ Use white cane sugar for a light, bright lemon cookie. Brown sugar or coconut sugar will make the dough much darker. Note: not all sugar is vegan due to the way it is processed. Be sure to look for certified vegan on the label or choose organic, which is always vegan.
~ Be sure all of your ingredients are at room temperature, specifically the maple syrup and lemon juice, before making the dough. The melted coconut oil may seize up if it comes in contact with cold ingredients.
~ An average lemon has about 2 tablespoons of juice inside. I have found some juicier lemons that give a bit more than this. You may need 2 to 3 lemons to get ⅓ cup juice.
~ Be sure to zest the lemon before juicing it.
~ These cookies taste great right out the oven, but the lemon flavor is more pronounced once they have completely cooled.
~ Be sure to cool the cookies completely before storing.
Storage/Freezing Cool the cookies completely before transferring to an air-tight container for storage. They should last up to a week on the counter. You can also freeze these Lemon Crinkle Cookies. Place them in a single layer on a baking sheet and place in the freezer for an hour or so until frozen. Transfer to a freezer safe container or plastic bag with sheets of parchment in between each one. They should keep well for up to 6 months.
Storage/Freezing Cool the cookies completely before transferring to an air-tight container for storage. They should last up to a week on the counter. You can also freeze these Lemon Crinkle Cookies. Place them in a single layer on a baking sheet and place in the freezer for an hour or so until frozen. Transfer to a freezer safe container or plastic bag with sheets of parchment in between each one. They should keep well for up to 6 months.
Nutrition
Serving: 1 | Calories: 137kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 107mg | Fiber: 1g | Sugar: 11g