гэтыя Цытрынавае печыва з міндальнай мукі are soft and chewy vegan gluten-free lemon cookies easy to make with only a few wholesome ingredients. Bonus, these lemon cookies are also refined-sugar-free and paleo-approved!
I love lemon baking recipes! You might have tried my Чарнічна-лімонныя блонды, Цытрынавыя пончыкі з 3 інгрэдыентаўабо Цытрынавы торт з 4 інгрэдыентаў. There’s something about lemon that screams summer. So I make lemon recipes in summer because it’s the right time. I make lemon recipes in winter because I want to feel like summer. And of course also in spring and fall, because, why not?
Падабаецца гэты рэцэпт?
Пакіньце каментаваць ніжэй або перайдзіце да нашага Facebook старонку дзе я адказваю на (амаль) усе каментарыі, нашы Instagram старонка для натхнення, або нашага Pinterest за захаванне рэцэптаў!
Цытрынавае печыва з міндальнай мукі
Інгрэдыенты
- 2 кубкі Міндальная мука
- ¼ чайная лыжка Харчовая сода
- ¼ чайная лыжка Соль
- 3 лыжкі Расплаўлены какосавы алей
- 3 лыжкі Кляновы сіроп
- 2 лыжкі Цытрынавы сок
- 1 сталовая лыжка Цытрынавая цэдра
- 1 чайная лыжка Экстракт ванілі
- 1 чайная лыжка Экстракт цытрыны
Цытрынавая глазура
- ½ кубак Парашкападобны падсалодвальнік
- 1 сталовая лыжка Цытрынавы сок
- 1 чайная лыжка Цытрынавая цэдра
Optional – to roll the cookie balls
- ¼ кубак Парашкападобны падсалодвальнік
інструкцыі
- Разагрэйце духоўку да 180°C (350°F). Засцеліце бляху для выпечкі пергаментнай паперай. Адстаўце ў бок.
- In a large mixing bowl, add all the ingredients: almond flour, melted coconut oil, maple syrup, baking soda, salt, lemon juice, lemon zest, vanilla extract, and lemon extract.
- Stir with a spatula to form the cookie dough batter. It should be soft and sticky but easy to roll into a cookie ball, not wet or runny – see the picture above in my post. If it is too wet, add more almond flour 1 tablespoon at a time.
- To shape the cookies, first, rub your hands with coconut oil, then scoop out 2 tablespoons of cookie dough and roll between your hands to form a ball.
- Place each cookie dough ball on the prepared baking tray or roll each ball into powdered sugar to boost their sweetness and create a lemon crinkle look. You can skip this step if you prefer adding lemon glazing. Leave a 1-thumb space between each. They don't expand in the oven, but you need space to flatten the cookies without touching each other.
- Press each lemon cookie ball gently to flatten slightly, the sides of the cookie may crack slightly, and that's ok.
- Выпякайце 14-18 хвілін або пакуль бакі печыва не стануць злёгку залаціста-карычневымі. Калі вы дастанеце іх з духоўкі, яны будуць мяккімі, і гэта нармальна.
- Астудзіце 10 хвілін на блясе, затым падсуньце лапатку пад кожнае печыва, каб перанесці на краты для астывання.
глазуру
- These cookies are not very sweet, and the glazing makes all the difference!
- Combine powdered sugar, lemon juice, and lemon zest. If too thin, stir in more powdered sugar to get a thicker consistency.
- When your cookies are cold, drizzle 2 teaspoons of glazing on each cookie. Place the cookies in the fridge for 2 hours to set the glazing.
захоўванне
- Store in a dry place in a sealed box for up to 4 days. They can get sticky if stored in a humid place or in the fridge.
Харчаванне
Інгрэдыенты і замены
To make these soft and chewy meltaway lemon cookies with almond flour, you need:
- Ультратонкая міндальная мука – I don’t recommend baking with almond meal. It has a coarse texture and darker color and gives a gritty texture to almond flour cookies.
- Свежавыціснуты цытрынавы сок – or bottled juice.
- Цытрынавая цэдра – Make sure you are using untreated lemon to avoid pesticide residues.
- Выпечка парашок or half baking soda, so 1/8 teaspoon.
- Кляновы сіроп – or any other liquid sweetener like agave syrup.
- Какосавае масла – it must be coconut oil, no vegetable oil, or the cookie won’t firm up properly.
- Экстракт ванілі – для смаку.
- Экстракт цытрыны – optional but delicious to enhance the lemon flavor of these cookies.
You can add up to 1/3 cup of poppy seeds to these dairy-free cookies. Add the seeds at the beginning of the recipe, along with the dry ingredients.
How To Make Lemon Shortbread Cookies
These are soft shortbread cookies entirely made of almond flour and vegan lemon cookies!
- First, bring all the dry ingredients together into a large bowl and stir to combine. Then, add fresh lemon juice, melted coconut oil, lemon zest, and maple syrup and stir to form a sticky cookie dough.
- Scoop about 2 tablespoons of dough from the bowl and roll the dough ball between your hands.
- Then place the cookie dough ball on the baking tray and gently press it down with the palm of your hands.
- You want the cookie to stay a bit thick in the center to be moist and soft.
- Bake the cookies in a preheated oven at 350°F (180°C) for 14 to 18 minutes or until slightly golden-brown on the sides.
- Remove from the oven and cool down on the baking tray for 10 minutes.
- Then, slide a spatula under each cookie and cool them on a cooling rack before decorating.
- To decorate your lemon cookies, combine powdered sugar and lemon juice. Drizzle the glazing on top of the cookies and add a dust of lemon zest to decorate.
- Then, place the cookies in the fridge to slightly harden the glaze.
Cookie Taste
These are entirely made of almond flour, so they definitely have an almond flour flavor.
But almond perfectly blends with the tangy lemon flavor. They are soft, chewy cookies, way less sweet or buttery than a classic lemon crinkle cookie.
Інструкцыя па захоўванні
These almond flour lemon cookies store very well in an airtight container in the fridge for up to 4 days. The texture becomes sticky with time as almond flour soaks up some moisture from the air.
You can also freeze your cookies in zip-lock bags and thaw them the day before at room temperature on a cooling rack.
Больш рэцэптаў печыва з міндальнай мукі
I love to bake with almond flour because it’s full of plant-based protein, and it tastes delicious in cookies. Below I listed my favorite vegan, gluten-free almond flour cookie recipes for you to try. All are paleo-friendly and dairy-free
A new favourite! So easy to make and absolutely delicious
You guys just keep hitting it out of the park!
Thank you for sharing your passion
Delicious and very easy to make! The quantities are precise and the instructions are unambiguous.
Дзейнічай!!