YIELD: 24 COOKIES
Tender and bright, these cookies are sure to delight! Use freshly squeezed lemon juice and extra-virgin olive oil for best results. If the dough seems a little soft, be sure to chill for about 20 minutes in the refrigerator before baking to prevent excessive spreading.
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Ingredients
2 tablespoons water
1 cup packed light brown sugar
¾ cup olive oil
¼ cup molasses
1 cup sorghum flour
¼ cup superfine brown rice flour
½ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons fresh grated ginger
½ teaspoon cloves
⅓ cup turbinado sugar, for rolling
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Directions
- Preheat oven to 350 °F.
- In a large bowl, whisk the sorghum flour, brown rice flour, potato starch, almond meal, xanthan gum, sugar, baking soda, and salt.
- Mix in the lemon zest, olive oil, and lemon juice until a thick cookie dough forms.
- Drop the dough by heaping tablespoonfuls, or roll dough into walnut-size balls and place about 2 inches apart onto an ungreased baking sheet.
- Flatten slightly with a fork (like you would with a peanut butter cookie) and sprinkle lightly with granulated sugar.
- Bake in your preheated oven for 12 minutes, or until edges are slightly golden brown.
- Remove from oven and let cool completely before serving.
- Store in an airtight container for up to 1 week.
