Baking is one of my favorite things to do and is something that I haven’t had much time to do lately. I feel like it was the first thing to go once I entered motherhood. But, I recently decided that I was going to cut out gluten from my diet. It’s highly recommended that women with PCOS go gluten and dairy free. I decided to start with gluten. I like ice cream WAY too much.
This weekend we are planning on going to a bbq with my husband’s family and we’re supposed to bring a dish. Since I have a pretty intense sweet tooth, I thought I would bring a dessert, so I’m sure that I’m able to eat it. Lemon desserts are one of my favorites and my mother-in-laws, so I thought I would give these wonderful little cookies a try. I liked that there weren’t too many ingredients and most of them I had on-hand.
I found this recipe off of Foodgawker. If you haven’t checked out the site before, I highly recommend it if you’re looking for a place to find a wide variety of recipes.
- 2 cups blanched almond flour, 200 grams
- 1 cup granulated sugar, 200 grams
- 2 tablespoons lemon zest
- pinch of salt
- 2 egg whites, room temperature
- 1 teaspoon lemon extract
- 1/4 cup powdered sugar, for rolling, 29 grams
- Preheat oven to 350°F and line a baking sheet with a piece of parchment paper.
- In a medium mixing bowl, stir together the almond flour, granulated sugar, lemon zest and salt. Set aside.
- In a large mixing bowl, beat the egg whites at medium speed using an electric hand mixer or stand mixer until soft peaks form. Stir in the lemon extract and then stir in the flour mixture. It’ll be a thick dough.
- Roll into balls, about 1 1/2 tablespoons in size, and roll in the powdered sugar. Place the cookies 2” apart on the prepared baking sheet.
- Bake for 15-17 minutes or until the tops have crackled and the bottoms of the cookies have lightly browned. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
Recipe provided by Food Fanatic
I thought these cookies were four stars out of five. I received a lot of compliments and some people asked for the recipe. The texture is a bit different as the recipe calls for almond flour. By using almond flour this ensures that the cookies are gluten free. It may have been that I didn’t use the best almond flour for the cookie, but either way I would recommend trying these if you’re looking for a fast, gluten free recipe.