Lemonade, in cookie form!
These cookies are like little solid drops of bright citrusy lemonade on your tongue! They are chewy and moist, topped with a lemonade 3-ingredient glaze.
Fresh lemon juice or bottled?
While I can’t argue with the convenience of bottled lemon juice, there is nothing like a cookie baked fresh using fresh squeezed lemon juice. That being said, if you only have bottled, use that and make the recipe anyway!
Gluten & dairy free…
When I first went gluten free most of the gluten free recipes I tried for cookies resulted in crumbly dry cookies and I hated that! I knew there had to be a way to make gluten free cookies moist and dense just like other cookies. These lemonade cookies sure are tender and moist, thanks to a unique combination of ingredients, and using egg, which helps give the cookie body and holds everything together nicely. I also like the addition of powdered coconut sugar, which helps give the cookie that chewy texture. To make this powdered coconut sugar simply put 1/8 cup coconut sugar into a blender along with 1 teaspoon arrowroot powder.
Dipped it!
Three ingredient lemon glaze – powdered coconut sugar, lemon juice & a dash of plant milk, is the perfect topper to these lemonade gems.
Gazed Lemonade Cookies
Description
Gluten free lemon cookies that are full bodied, and have a good chewy bite to them. Using both powdered sugar and granulated sugar these are a real treat. Dipped in a lemon glaze, you won't be able to eat just one!
You Need
For the Cookies
-
-
-
-
-
-
-
-
For the Glaze
-
-
-
Method
Make the Cookies
-
- Combine ingredients from the egg, through lemon juice and mix on high 2 minutes.
- In a separate bowl, combine the rest of the ingredients for the cookies, mix well.
- Slowly add the dry ingredients to the wet ones.
- Mix well.
- Put into the refrigerator to firm up dough for 20 minutes.
- Scoop using a small ice cream scoop onto parchment lined baking sheet.
- Bake for 13 minutes, or until edges are just becoming light brown.
- Cool on cookie sheet.
Make the Lemon Glaze
-
- Combine sifted powdered coconut sugar and lemon juice.
- Mix.
- Slowly, add a few drops of milk, stirring as you go. This glaze will thin out fast, so add only a few drops at a time, until you have your desired consistency.
- Once the cookies have completely cooled, dip the rounded tops in the glaze.
- Enjoy!
To make powdered coconut sugar: place coconut sugar in blender along with 1 teaspoon arrowroot powder. Blend until a powder forms.
Note
Store these lovely treats in an air tight container. If you store them in the refrigerator they will last longer. I love how they taste cold, right out of the chill chest!
lemon cookies, lemonade cookies, lemons, gluten free cookies, lemon glaze
These cookies are like little solid drops of bright citrusy lemonade on your tongue! They are chewy and moist, topped with a lemonade 3-ingredient glaze.
Fresh lemon juice or bottled?
While I can’t argue with the convenience of bottled lemon juice, there is nothing like a cookie baked fresh using fresh squeezed lemon juice. That being said, if you only have bottled, use that and make the recipe anyway!
Gluten & dairy free…
When I first went gluten free most of the gluten free recipes I tried for cookies resulted in crumbly dry cookies and I hated that! I knew there had to be a way to make gluten free cookies moist and dense just like other cookies. These lemonade cookies sure are tender and moist, thanks to a unique combination of ingredients, and using egg, which helps give the cookie body and holds everything together nicely. I also like the addition of powdered coconut sugar, which helps give the cookie that chewy texture. To make this powdered coconut sugar simply put 1/8 cup coconut sugar into a blender along with 1 teaspoon arrowroot powder.
Dipped it!
Three ingredient lemon glaze – powdered coconut sugar, lemon juice & a dash of plant milk, is the perfect topper to these lemonade gems.
Gazed Lemonade Cookies
Description
Gluten free lemon cookies that are full bodied, and have a good chewy bite to them. Using both powdered sugar and granulated sugar these are a real treat. Dipped in a lemon glaze, you won't be able to eat just one!
You Need
For the Cookies
-
-
-
-
-
-
-
-
For the Glaze
-
-
-
Method
Make the Cookies
-
- Combine ingredients from the egg, through lemon juice and mix on high 2 minutes.
- In a separate bowl, combine the rest of the ingredients for the cookies, mix well.
- Slowly add the dry ingredients to the wet ones.
- Mix well.
- Put into the refrigerator to firm up dough for 20 minutes.
- Scoop using a small ice cream scoop onto parchment lined baking sheet.
- Bake for 13 minutes, or until edges are just becoming light brown.
- Cool on cookie sheet.
Make the Lemon Glaze
-
- Combine sifted powdered coconut sugar and lemon juice.
- Mix.
- Slowly, add a few drops of milk, stirring as you go. This glaze will thin out fast, so add only a few drops at a time, until you have your desired consistency.
- Once the cookies have completely cooled, dip the rounded tops in the glaze.
- Enjoy!
To make powdered coconut sugar: place coconut sugar in blender along with 1 teaspoon arrowroot powder. Blend until a powder forms.
Note
Store these lovely treats in an air tight container. If you store them in the refrigerator they will last longer. I love how they taste cold, right out of the chill chest!
lemon cookies, lemonade cookies, lemons, gluten free cookies, lemon glaze
Fresh lemon juice or bottled?
While I can’t argue with the convenience of bottled lemon juice, there is nothing like a cookie baked fresh using fresh squeezed lemon juice. That being said, if you only have bottled, use that and make the recipe anyway!
Gluten & dairy free…
When I first went gluten free most of the gluten free recipes I tried for cookies resulted in crumbly dry cookies and I hated that! I knew there had to be a way to make gluten free cookies moist and dense just like other cookies. These lemonade cookies sure are tender and moist, thanks to a unique combination of ingredients, and using egg, which helps give the cookie body and holds everything together nicely. I also like the addition of powdered coconut sugar, which helps give the cookie that chewy texture. To make this powdered coconut sugar simply put 1/8 cup coconut sugar into a blender along with 1 teaspoon arrowroot powder.
Dipped it!
Three ingredient lemon glaze – powdered coconut sugar, lemon juice & a dash of plant milk, is the perfect topper to these lemonade gems.
Gazed Lemonade Cookies
Description
Gluten free lemon cookies that are full bodied, and have a good chewy bite to them. Using both powdered sugar and granulated sugar these are a real treat. Dipped in a lemon glaze, you won't be able to eat just one!
You Need
For the Cookies
-
-
-
-
-
-
-
-
For the Glaze
-
-
-
Method
Make the Cookies
-
- Combine ingredients from the egg, through lemon juice and mix on high 2 minutes.
- In a separate bowl, combine the rest of the ingredients for the cookies, mix well.
- Slowly add the dry ingredients to the wet ones.
- Mix well.
- Put into the refrigerator to firm up dough for 20 minutes.
- Scoop using a small ice cream scoop onto parchment lined baking sheet.
- Bake for 13 minutes, or until edges are just becoming light brown.
- Cool on cookie sheet.
Make the Lemon Glaze
-
- Combine sifted powdered coconut sugar and lemon juice.
- Mix.
- Slowly, add a few drops of milk, stirring as you go. This glaze will thin out fast, so add only a few drops at a time, until you have your desired consistency.
- Once the cookies have completely cooled, dip the rounded tops in the glaze.
- Enjoy!
To make powdered coconut sugar: place coconut sugar in blender along with 1 teaspoon arrowroot powder. Blend until a powder forms.
Note
Store these lovely treats in an air tight container. If you store them in the refrigerator they will last longer. I love how they taste cold, right out of the chill chest!
lemon cookies, lemonade cookies, lemons, gluten free cookies, lemon glaze
While I can’t argue with the convenience of bottled lemon juice, there is nothing like a cookie baked fresh using fresh squeezed lemon juice. That being said, if you only have bottled, use that and make the recipe anyway!
Gluten & dairy free…
When I first went gluten free most of the gluten free recipes I tried for cookies resulted in crumbly dry cookies and I hated that! I knew there had to be a way to make gluten free cookies moist and dense just like other cookies. These lemonade cookies sure are tender and moist, thanks to a unique combination of ingredients, and using egg, which helps give the cookie body and holds everything together nicely. I also like the addition of powdered coconut sugar, which helps give the cookie that chewy texture. To make this powdered coconut sugar simply put 1/8 cup coconut sugar into a blender along with 1 teaspoon arrowroot powder.
Dipped it!
Three ingredient lemon glaze – powdered coconut sugar, lemon juice & a dash of plant milk, is the perfect topper to these lemonade gems.
Gazed Lemonade Cookies
Description
Gluten free lemon cookies that are full bodied, and have a good chewy bite to them. Using both powdered sugar and granulated sugar these are a real treat. Dipped in a lemon glaze, you won't be able to eat just one!
You Need
For the Cookies
-
-
-
-
-
-
-
-
For the Glaze
-
-
-
Method
Make the Cookies
-
- Combine ingredients from the egg, through lemon juice and mix on high 2 minutes.
- In a separate bowl, combine the rest of the ingredients for the cookies, mix well.
- Slowly add the dry ingredients to the wet ones.
- Mix well.
- Put into the refrigerator to firm up dough for 20 minutes.
- Scoop using a small ice cream scoop onto parchment lined baking sheet.
- Bake for 13 minutes, or until edges are just becoming light brown.
- Cool on cookie sheet.
Make the Lemon Glaze
-
- Combine sifted powdered coconut sugar and lemon juice.
- Mix.
- Slowly, add a few drops of milk, stirring as you go. This glaze will thin out fast, so add only a few drops at a time, until you have your desired consistency.
- Once the cookies have completely cooled, dip the rounded tops in the glaze.
- Enjoy!
To make powdered coconut sugar: place coconut sugar in blender along with 1 teaspoon arrowroot powder. Blend until a powder forms.
Note
Store these lovely treats in an air tight container. If you store them in the refrigerator they will last longer. I love how they taste cold, right out of the chill chest!
lemon cookies, lemonade cookies, lemons, gluten free cookies, lemon glaze
Gluten & dairy free…
When I first went gluten free most of the gluten free recipes I tried for cookies resulted in crumbly dry cookies and I hated that! I knew there had to be a way to make gluten free cookies moist and dense just like other cookies. These lemonade cookies sure are tender and moist, thanks to a unique combination of ingredients, and using egg, which helps give the cookie body and holds everything together nicely. I also like the addition of powdered coconut sugar, which helps give the cookie that chewy texture. To make this powdered coconut sugar simply put 1/8 cup coconut sugar into a blender along with 1 teaspoon arrowroot powder.
Dipped it!
Three ingredient lemon glaze – powdered coconut sugar, lemon juice & a dash of plant milk, is the perfect topper to these lemonade gems.
Gazed Lemonade Cookies
Description
Gluten free lemon cookies that are full bodied, and have a good chewy bite to them. Using both powdered sugar and granulated sugar these are a real treat. Dipped in a lemon glaze, you won't be able to eat just one!
You Need
For the Cookies
-
-
-
-
-
-
-
-
For the Glaze
-
-
-
Method
Make the Cookies
-
- Combine ingredients from the egg, through lemon juice and mix on high 2 minutes.
- In a separate bowl, combine the rest of the ingredients for the cookies, mix well.
- Slowly add the dry ingredients to the wet ones.
- Mix well.
- Put into the refrigerator to firm up dough for 20 minutes.
- Scoop using a small ice cream scoop onto parchment lined baking sheet.
- Bake for 13 minutes, or until edges are just becoming light brown.
- Cool on cookie sheet.
Make the Lemon Glaze
-
- Combine sifted powdered coconut sugar and lemon juice.
- Mix.
- Slowly, add a few drops of milk, stirring as you go. This glaze will thin out fast, so add only a few drops at a time, until you have your desired consistency.
- Once the cookies have completely cooled, dip the rounded tops in the glaze.
- Enjoy!
To make powdered coconut sugar: place coconut sugar in blender along with 1 teaspoon arrowroot powder. Blend until a powder forms.
Note
Store these lovely treats in an air tight container. If you store them in the refrigerator they will last longer. I love how they taste cold, right out of the chill chest!
lemon cookies, lemonade cookies, lemons, gluten free cookies, lemon glaze
When I first went gluten free most of the gluten free recipes I tried for cookies resulted in crumbly dry cookies and I hated that! I knew there had to be a way to make gluten free cookies moist and dense just like other cookies. These lemonade cookies sure are tender and moist, thanks to a unique combination of ingredients, and using egg, which helps give the cookie body and holds everything together nicely. I also like the addition of powdered coconut sugar, which helps give the cookie that chewy texture. To make this powdered coconut sugar simply put 1/8 cup coconut sugar into a blender along with 1 teaspoon arrowroot powder.
Dipped it!
Three ingredient lemon glaze – powdered coconut sugar, lemon juice & a dash of plant milk, is the perfect topper to these lemonade gems.
Gazed Lemonade Cookies
Description
Gluten free lemon cookies that are full bodied, and have a good chewy bite to them. Using both powdered sugar and granulated sugar these are a real treat. Dipped in a lemon glaze, you won't be able to eat just one!
You Need
For the Cookies
-
-
-
-
-
-
-
-
For the Glaze
-
-
-
Method
Make the Cookies
-
- Combine ingredients from the egg, through lemon juice and mix on high 2 minutes.
- In a separate bowl, combine the rest of the ingredients for the cookies, mix well.
- Slowly add the dry ingredients to the wet ones.
- Mix well.
- Put into the refrigerator to firm up dough for 20 minutes.
- Scoop using a small ice cream scoop onto parchment lined baking sheet.
- Bake for 13 minutes, or until edges are just becoming light brown.
- Cool on cookie sheet.
Make the Lemon Glaze
-
- Combine sifted powdered coconut sugar and lemon juice.
- Mix.
- Slowly, add a few drops of milk, stirring as you go. This glaze will thin out fast, so add only a few drops at a time, until you have your desired consistency.
- Once the cookies have completely cooled, dip the rounded tops in the glaze.
- Enjoy!
To make powdered coconut sugar: place coconut sugar in blender along with 1 teaspoon arrowroot powder. Blend until a powder forms.
Note
Store these lovely treats in an air tight container. If you store them in the refrigerator they will last longer. I love how they taste cold, right out of the chill chest!
lemon cookies, lemonade cookies, lemons, gluten free cookies, lemon glaze
Dipped it!
Three ingredient lemon glaze – powdered coconut sugar, lemon juice & a dash of plant milk, is the perfect topper to these lemonade gems.
Gazed Lemonade Cookies
Description
Gluten free lemon cookies that are full bodied, and have a good chewy bite to them. Using both powdered sugar and granulated sugar these are a real treat. Dipped in a lemon glaze, you won't be able to eat just one!
You Need
For the Cookies
-
-
-
-
-
-
-
-
For the Glaze
-
-
-
Method
Make the Cookies
-
- Combine ingredients from the egg, through lemon juice and mix on high 2 minutes.
- In a separate bowl, combine the rest of the ingredients for the cookies, mix well.
- Slowly add the dry ingredients to the wet ones.
- Mix well.
- Put into the refrigerator to firm up dough for 20 minutes.
- Scoop using a small ice cream scoop onto parchment lined baking sheet.
- Bake for 13 minutes, or until edges are just becoming light brown.
- Cool on cookie sheet.
Make the Lemon Glaze
-
- Combine sifted powdered coconut sugar and lemon juice.
- Mix.
- Slowly, add a few drops of milk, stirring as you go. This glaze will thin out fast, so add only a few drops at a time, until you have your desired consistency.
- Once the cookies have completely cooled, dip the rounded tops in the glaze.
- Enjoy!
To make powdered coconut sugar: place coconut sugar in blender along with 1 teaspoon arrowroot powder. Blend until a powder forms.
Note
Store these lovely treats in an air tight container. If you store them in the refrigerator they will last longer. I love how they taste cold, right out of the chill chest!
lemon cookies, lemonade cookies, lemons, gluten free cookies, lemon glaze
Three ingredient lemon glaze – powdered coconut sugar, lemon juice & a dash of plant milk, is the perfect topper to these lemonade gems.
Gazed Lemonade Cookies
Description
Gluten free lemon cookies that are full bodied, and have a good chewy bite to them. Using both powdered sugar and granulated sugar these are a real treat. Dipped in a lemon glaze, you won't be able to eat just one!
You Need
For the Cookies
-
-
-
-
-
-
-
-
For the Glaze
-
-
-
Method
Make the Cookies
-
- Combine ingredients from the egg, through lemon juice and mix on high 2 minutes.
- In a separate bowl, combine the rest of the ingredients for the cookies, mix well.
- Slowly add the dry ingredients to the wet ones.
- Mix well.
- Put into the refrigerator to firm up dough for 20 minutes.
- Scoop using a small ice cream scoop onto parchment lined baking sheet.
- Bake for 13 minutes, or until edges are just becoming light brown.
- Cool on cookie sheet.
Make the Lemon Glaze
-
- Combine sifted powdered coconut sugar and lemon juice.
- Mix.
- Slowly, add a few drops of milk, stirring as you go. This glaze will thin out fast, so add only a few drops at a time, until you have your desired consistency.
- Once the cookies have completely cooled, dip the rounded tops in the glaze.
- Enjoy!
To make powdered coconut sugar: place coconut sugar in blender along with 1 teaspoon arrowroot powder. Blend until a powder forms.
Note
Store these lovely treats in an air tight container. If you store them in the refrigerator they will last longer. I love how they taste cold, right out of the chill chest!
lemon cookies, lemonade cookies, lemons, gluten free cookies, lemon glaze
Gazed Lemonade Cookies
Description
Gluten free lemon cookies that are full bodied, and have a good chewy bite to them. Using both powdered sugar and granulated sugar these are a real treat. Dipped in a lemon glaze, you won't be able to eat just one!
You Need
For the Cookies
For the Glaze
Method
Make the Cookies
-
- Combine ingredients from the egg, through lemon juice and mix on high 2 minutes.
- In a separate bowl, combine the rest of the ingredients for the cookies, mix well.
- Slowly add the dry ingredients to the wet ones.
- Mix well.
- Put into the refrigerator to firm up dough for 20 minutes.
- Scoop using a small ice cream scoop onto parchment lined baking sheet.
- Bake for 13 minutes, or until edges are just becoming light brown.
- Cool on cookie sheet.
Make the Lemon Glaze
-
- Combine sifted powdered coconut sugar and lemon juice.
- Mix.
- Slowly, add a few drops of milk, stirring as you go. This glaze will thin out fast, so add only a few drops at a time, until you have your desired consistency.
- Once the cookies have completely cooled, dip the rounded tops in the glaze.
- Enjoy!
To make powdered coconut sugar: place coconut sugar in blender along with 1 teaspoon arrowroot powder. Blend until a powder forms.
Note
Store these lovely treats in an air tight container. If you store them in the refrigerator they will last longer. I love how they taste cold, right out of the chill chest!
lemon cookies, lemonade cookies, lemons, gluten free cookies, lemon glaze
