The delightful cookies are the cuter cousin of the biscotti and to be enjoyed with a cup of tea or hot chocolate this holiday season. Gluten-free, lemony and a sweetness that isn't too sweet. I made these last night with my family. Easy, quick and fun to make! Enjoy!
Ingredients:
1 5/8 cups of gluten-free flour
1/4 cup of monk fruit sugar
1/4 cup of Splenda Brown Sugar Blend
3/4 tsp baking powder
1/3 tsp baking soda
2 tsp lemon zest
2 large eggs at room temperature
3 tbsp avocado oil
3 tbsp lemon juice
1/4 tsp of vanilla extract
Coating:
1/2 cup of powdered sugar
Instructions:
Heat oven to 350
Line two sheets with parchment paper
Mix flour, sugar, baking powder and soda & zest in a large bowl.
Mix in a medium bowl, eggs, oil, lemon juice and vanilla. Whisk well.
Add wet ingredients to dry ingredients and stir until combined.
Roll dough in to 1" balls.
Roll each ball in powdered sugar.
Place 1" apart on prepared pans.
Bake for 12 minutes until cooked but still slightly soft.
Remove from oven and let cool for at least 10 minutes.
Enjoy with a cup of tea or coffee.
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