My Summer Lemonade Cookies are not only delicious, but also gluten-free, dairy-free and vegetarian. So go ahead and enjoy these little beauties with a little less guilt.
- 1 cup gluten free flour 150 gram(Bob’s Red Mill Oat Flour or your own oat flour - see notes how to make oat flour)
- ½ cup finely ground almond flour 50 grams
- Zest of 2-3 lemons 3 teaspoons
- 4 scoops Monkfruit
- 1/4 cup sugar
- 3/8 cup squeezed lemon juice
- 3 large egg whites
- 1-2 lemons sliced thinly
Preheat oven to 325F
Put egg whites, gluten free flour, almond flour, lemon zest, Monkfruit, sugar and lemon juice into the food processor on medium speed and process until they form a paste.
Let sit for 15 minutes before baking.
Pour 1 tablespoon of batter onto the cookie sheet covered with parchment paper. Try to pour in the middle much as you would with a macaron so that it will naturally stay round. Keep from touching the parchment paper as you are pouring.
Bake for 20 minutes or until light brown. Depending on your oven, you may need to turn the pan part way through to get even baking. Let cool completely before serving. They can be frozen.
Decorating ideas are to arrange fresh fruit such as cherries around the cookies as well as extra lemon zest on top of the baked cookies. These will add flair and some extra taste.
To assemble the cookies faux macaron style, put filling in such as coconut yoghurt or pipe butter cream.
Baker notes: if you do not have oat flour, take rolled oats and put them into the food processor and process on high until it has the consistency of flour.