To get a lemon cookies recipe that is wheat-free, gluten-free, sugar-free and artificial sweetener-free, we have to use very different products than what most of us are used to. We use coconut flour and to provide the "glue" to hold the cookies together, we use eggs.
Since there is no gluten in the coconut flour, there is nothing to hold it together. That is why we use eggs, preferably free-range and organically fed.
If you keep asking around your area enough, you can find sources for these. Believe me, the difference is worth the extra effort and cost involved.
Xylitol is the natural sweetener that we use. (See "Natural Sweeteners" for more information on this product.) It adds bulk to the baked goods the same way sugar does and it is used measure for measure the same as sugar.
Other than that, the cookies are pretty much made and baked the same way you would regular ones. If you cannot or do not want to eat eggs, you can use EnerG brand's egg replacer instead (see "Egg Nutrition" for more information on this product.)
Lemon Cookies
4 eggs
1 cup Xylitol
1 1/2 teaspoons lemon extract
1/4 teaspoon salt
1/2 cup butter, melted
3/4 cup sifted coconut flour
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1. Pre-heat the oven to 375 degrees F.
2. Combine eggs, Xylitol, lemon extract, salt and butter and mix well.
3. Stir in the coconut flour.
4. Let batter rest for 4-5 minutes to allow it to thicken slightly.
5. Drop batter in spoon-size mounds 2 inches apart on greased cookie sheet (or use parchment paper for easier cleanup).
6. Bake at 375 degrees F for 15 minutes.
7. Makes about 2 dozen cookies.
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