Gluten Free Lemon Drop Cookies

Cookies are a big winner in our house. They really are the perfect treat for any occasion. Spring time definitely calls for sweet lemony treats. Sometimes I have a hard time deciding on what I want to bake, so I really like it when one of my guys puts in a request. My youngest is an incredible cook, so he gets pretty specific about what he’s looking for when it comes to food. His request was for a lemon cookie that was chewy on the inside, but crispy on the outside. These Gluten Free Lemon Drop Cookies are all of those things, as well as light and refreshing. You can easily exchange the lemon for orange and they are equally as delicious. The cookies keep well for three days in a sealed container on the counter.

Gluten Free Lemon Drop Cookies

Makes 36 cookies

• 1 cup Earth Balance (soy free)
• 1 1/2 cup White Sugar
• 2 Eggs (Flax Eggs work too: 2 Tbsp Flaxseed Meal mixed with 6 Tbsp Hot Water)
• 2/3 cup White Rice Flour
• 2/3 cup Garbanzo Bean Flour
• 1/2 cup Almond Flour
• 1/2 cup Tapioca Flour
• 2 tsp Xanthan Gum
• 1 tsp Baking Soda
• 1/2 tsp Salt
• Zest of one Lemon
• 2 Tbsp Fresh Lemon Juice
• 1/2 cup Powdered Sugar

Preheat oven to 350°F. In large bowl, beat the Earth Balance and sugar until light and fluffy. Add the eggs, one at a time, beating well. In a separate bowl, combine the flours, salt, baking soda, and xanthan gum. Add the flour mixture to the sugar mixture and beat until well blended. Next add the zest and lemon juice. Refrigerate the cookie dough at least an hour, but overnight works best. Scoop cookie dough with a small cookie scoop into the powdered sugar; roll around to coat. Place the sugar-coated dough onto a parchment lined baking sheet and bake for 10-12 minutes.