Iced Lemon Cookies (Gluten-free, Vegan, Allergen-Free)

Winter desserts can be heavier, filling, warming.

Spring calls for something else. Something lighter. Something fresh tasting.

These lemon cookies fit the bill for a lovely spring treat. Not only do they have the sweet-tart deliciousness you expect from a lemon cookie, but they have a slight flavor of coconut from the coconut oil that marries beautifully with these pretty sweets.

This recipe calls for 3 tablespoons  of vanilla flavored coconut yogurt. You can eat the remaining yogurt from the container or freeze it for later. It will be good for at least 3 months in the freezer. Thaw before using.

Iced Lemon Cookies (Gluten-free, Vegan, Allergen-free)
Makes 36 cookies

Ingredients:

For the cookies:
1/2 cup coconut oil
1/2 cup sugar
1/4 cup applesauce
1-1/4 teaspoons baking powder, divided
1-1/2 cups gluten-free oat flour
1/2 cup brown rice flour

1/4 teaspoon salt
1 tablespoon lemon juice

2 tablespoons vanilla coconut yogurt
Zest of a 1/2 lemon

Powdered sugar for dusting work surface and rolling pin

For the frosting:
1 tablespoon coconut oil
1 tablespoon vanilla coconut yogurt
Zest of a 1/2 lemon
1 cup powdered sugar

Preparation:

1. For cookies, in a large bowl, thoroughly combine coconut oil and sugar. 
2. In a separate bowl, combine applesauce with 1/4 teaspoon baking powder then add to coconut oil mixture. 
3. In a medium bowl, whisk together oat flour, brown rice flour, remaining 1 teaspoon baking powder, and salt. Slowly mix dry ingredients into wet, then mix in yogurt, lemon juice and lemon zest. 
4. Shape dough into a disk, wrap in plastic wrap or store in a covered container, and refrigerate for at least 1 hour. 
5. Preheat oven to 350 degrees and top a baking sheet with parchment paper. Dust work surface and rolling pin with powdered sugar. Roll dough out to 1/8-inch thick and cut with cookie cutters. On prepared baking sheet, place cookies and bake for 13 to 15 minutes or until golden. Cool completely before frosting. 
6. For the frosting, in a food processor or bowl, combine coconut oil and yogurt. Add lemon zest and powdered sugar and blend until smooth.
7. Frost each cookie with an offset spatula or knife. 

This recipe shared with Allergy Free Wednesday.

Happy Cooking!

Kim 

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available for pre-order now. Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

 

  

















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