GLUTEN FREE AND SUGAR FREE LEMON COOKIES
Tasty, soft, and fragrant, they will inebriate your home with a unique scent.
If life gives you lemons you absolutely must make these gluten free and sugar free lemon cookies, they are too good!
This recipe was born thinking of my dear friends who are allergic or intolerant to gluten, or who have decided to follow a keto diet (low in carbohydrates).
I miss being able to host them at home and see their faces light up when I present an entire menu designed specifically for their needs… it’s a priceless feeling! Maybe because I know exactly what it feels like when you have food needs or maybe because cooking is my way of telling a person I love you, but every time I see someone’s eyes light up in front of my plate, I fill myself with joy. It’s the greatest reward and satisfaction you can have.
Given the period and especially since these gluten-free lemon cookies are too good to leave their recipe alone in the box waiting to be able to host someone… here I am sharing them with you, with the hope that by biting them even your face can light up with joy even for a moment.
I admit I am a carbohydrate addict… I would live on pasta, bread, and pizza… but these biscuits are truly spatial, really suitable for everyone… celiac and non-celiac, ketogenic and not, but above all carbohydrate addict or not ?. Trust me! In few minutes, you can bake soft, tasty, healthy, and super fragrant cookies that you will really struggle to resist.
Check&Follow the steps
Below you will find the necessary ingredients, a summary video, and the step by step procedure. I can’t wait to read your comments in the space provided at the bottom of the page or to hear your feedback. For any doubt or uncertainty, you can always write to me, I will be happy to help you.
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Gluten-free lemon cookies without sugar
Course: SnacksDifficulty: Low
Saporiti, morbidi e profumati inebrieranno la vostra casa con un profumo unico.
112gr Almond Flour
1 Lemon (edibile peel)
3gr Baking Powder
75 Homemade butter (recipe on the blog)
In a bowl put the almond flour, the homemade butter (following the recipe you find at this link), and the fructose. After that with your fingertips, crumble the butter.
When the butter has blended with the other ingredients, add the zest of a lemon and a squeeze of the juice.
Add the egg and start mixing the dough with your hands or using a spoon.
Finally, add the baking powder and continue to mix the dough until it is homogeneous.
On a baking tray lined with baking paper make as many balls as you can with the help of the ice-cream scoops.
Then crush them one by one with the help of the fork, thus leaving the marks of the prongs impressed. Finally, bake them at 180°C (356°F) for 10 minutes.
Cookies will tend to grow a lot in the oven space them out well.
Remove the cookies from the oven and let them cool on the baking sheet then they are ready to be enjoyed.
They are amazing just made but they keep well for a few days in a tin box or otherwise protected from air and humidity. If you want you can also freeze them and take them out in advance if necessary.
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