Cooking with food intolerances

Lemon Sugar Cookies September 25, 2016

Filed under: Uncategorized — Kathy Brown @ 4:56 pm

dsc05439I crave lemon a lot. Not sure what that means. Maybe it just means that I like lemon. My son, who can’t have eggs, isn’t really a fan of lemon or sugar cookies (he likes chocolate chocolate chip cookies) so I didn’t bother with an egg substitute.





2 3/4 c. gluten free flour blend (I use Pamela’s blend)

1/8 tsp. sea salt

1 egg

1 c. soy-free Earth Balance

1 1/4 c. granulated sugar

1/2 tsp. vanilla

1 tsp. baking soda

1 tsp. baking powder

juice and zest of one lemon

Preheat oven to 375 degrees. Mix all ingredients in stand mixer until combined. Using small scoop, scoop onto insulated baking sheets, about 2″ apart, then flatten with palm of your hand or the bottom of a glass (greased). Bake for 9-10 minutes. Remove from cookie sheet and cool completely. Not sure how long they last before going stale. 24 hours is as long as they last in this house because I eat them all.


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