Lemon Cake Cookies (Autoimmune Paleo

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Lemon, zest

• Canned Goods

  • 1/4 cup Applesauce

• Condiments

  • 1/4 cup Coconut butter
  • 4 tbsp Honey
  • 1/4 cup Lemon juice, freshly squeezed
  • 1 1/2 tsp Lemon juice

• Baking & Spices

  • 1/2 cup Arrowroot flour
  • 3/4 tsp Baking soda
  • 1/3 cup Coconut flour
  • 1 tsp Cream of tartar
  • 1/4 tsp Sea salt
  • 1/8 tsp Turmeric
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on empoweredsustenance.com

Description

Ingredients

• ⅓ cup coconut flour (find it here)
• ⅓ cup arrowroot flour (find it here)
• 1 tsp cream of tartar
• ¾ tsp baking soda
• ¼ tsp sea salt
• ⅛ tsp turmeric (for coloring)
• ¼ cup freshly-squeezed lemon juice
• 1 tablespoon freshly grated lemon zest
• ¼ cup applesauce, at room temperature
• ¼ cup coconut butter, softened (not coconut oil - find it here)
• 2 tablespoons honey
• 2 tablespoons coconut oil
• 1 tsp vanilla extract
• 1 gelatin egg substitute made with 1 Tbs. gelatin (See step four below.)
• ¼ cup arrowroot flour
• 2 tablespoons honey
• 1½ teaspoons lemon juice

Directions

• For the cookies Preheat oven to 325, and line two cookie sheets with parchment paper.
• In small bowl, whisk together the dry ingredients: coconut flour, arrowroot flour, salt, cream of tartar, baking soda.
• In large mixing bowl or stand mixer, cream together the next six ingredients: applesauce, coconut butter, lemon zest, lemon juice, honey, coconut oil and vanilla.
• Prepare gelatin egg substitute: Whisk 1 tablespoon gelatin into 1 tablespoon lukewarm water. Add 2 tablespoons boiling water. Whisk vigorously until completely dissolved and frothy.
• Add gelatin egg substitute to stand mixer. Beat on medium to incorporate.
• Add dry ingredients to stand mixer, beating on medium until combined.
• Using a tablespoon, scoop out dough and drop onto cookie sheets. Flatten each cookie with bottom of cup to make 1½-2 circles.
• Bake for 18-23 minutes, or until cookies are golden brown around edges and slightly firm to the touch. Cool completely on wire rack.
• For the icing Whisk all icing ingredients together. Drizzle over tops of cooled cookies.
• Store covered at room temp for soft cookies, or in the refrigerator for firmer cookies.