Healthier Gluten-Free Lemon Sugar Cookies

This version is healthier, with a lower glycemic index and no gluten. It should maintain a deliciously light, slightly crisp exterior while keeping a soft center with a refreshing hint of lemon.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. Combine the Dry Ingredients: In a bowl, whisk together the gluten-free flour blend, baking soda, and salt. 3. Cream the Oil and Sweetener: In another bowl, beat the softened coconut oil (or applesauce) and powdered erythritol until well combined. Mix in the almond milk, vanilla extract, lemon zest, and lemon juice (if using). 4. Combine and Mix: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough should be soft but not too sticky. 5. Roll and Cut: Roll the dough out on a lightly floured surface (using the gluten-free flour blend) to about 1/4-inch thickness. Use cookie cutters to cut into shapes and place them on the prepared baking sheet. 6. Bake: Bake for 8-10 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 2

Adjustments for Healthier Cookies:

Step 3

Gluten-Free Flour: Using a gluten-free flour blend ensures the cookies are suitable for those avoiding gluten while maintaining a similar texture.

Step 4

Sugar Replacement: Erythritol or monk fruit sweetener reduces sugar content significantly without sacrificing sweetness.

Step 5

Coconut Oil/Applesauce: Coconut oil offers healthy fats, while applesauce adds moisture without added fat.

Step 6

Almond Milk: A non-dairy milk keeps the recipe lower in calories and suitable for those with lactose intolerance.