Friends, today I set out to share a delicious new cashew cream truffle recipe with you, while trying to juggle a multitude of other tasks. And I failed. Miserably. :\ I won’t go into details, but let’s just say my kitchen was definitely a pathetic sight to see.
But! Then I remembered I had this bag of lemons kickin’ around, and the fresh smell of lemon always pulls me out of a funk. So I cheered myself up by baking a batch of these citrusy morsels. And man, am I ever glad I screwed up those truffles; these cookies are really good.
Soft, tangy, and similar to a snickerdoodle in texture, these cookies are a nice treat on a warm summer day — especially alongside a refreshing scoop of lemon sorbet. If you don’t like the flavor of olive oil and would prefer a milder cookie, feel free to sub it out with melted margarine or coconut oil.
Lemon Olive Oil Cookies~Vegan & Gluten Free
makes 24 cookies
- 1 cup sweet white sorghum
- 3/4 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup almond meal
- 1 tsp xantham gum
- 1 1/4 cups granulated organic sugar
- 2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp lemon zest
- 1/2 cup olive oil
- 1/2 cup lemon juice
Preheat oven to 350 ºF.
Sift together sorghum flour, brown rice flour, potato starch, almond meal, xanthan gum, sugar, baking soda, and salt. Mix in lemon zest, olive oil, and lemon juice until thick cookie dough forms.
Drop dough by heaping tablespoonfuls, or roll dough into walnut sized balls, and place about 2 inches apart on un-greased baking sheet.
Flatten slightly with a fork (like you would with a peanut butter cookie) and sprinkle lightly with granulated sugar.
Bake in preheated oven for 12 minutes, or until edges are slightly golden brown.
Remove from oven and let cool completely before serving.