Lemon Cranberry Cookies

• Produce

  • 1/3 cup Cranberries, dried
  • 1 tbsp Lemon, zest

• Condiments

  • 1 Egg replacer

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 1/4 cup Gluten free all purpose flour
  • 1 Powdered sugar
  • 1/2 cup Sugar

• Dairy

  • 1/2 cup Soy-free butter, dairy-free

• Other

  • ⅓ c white baking chips

Found on vegetarianmamma.com

Ingredients

• ½ c dairy-free, soy-free butter
• ½ c sugar
• 1 T lemon zest
• 1 egg replacer (equal to 1 egg)
• 1¼ c gluten-free all purpose flour
• ½ t baking powder
• ⅓ c dried cranberries
• ⅓ c white baking chips
• powdered sugar, optional

Directions

• In an electric mixer, combine the butter and sugar until smooth.
• Zest lemon and mix the zest into the butter mixture along with 1 egg replacer.
• On a low speed mix in the gluten-free all purpose flour and baking powder.
• While still on a low speed add in the dried cranberries.
• Remove bowl from mixer and gently fold in the white chips by hand.
• Roll the cookies into 1 inch balls and bake at 375 degrees F for 8-10 minutes.
• Gently use a fork to press down or smash the cookies to make them a touch flatter!
• Allow to cool, then add powered sugar to the top of cookies if you wish!
• ENJOY!