Is there a swap for tapioca starch?

Tapioca starch is added for texture purposes. The best swap is arrowroot starch/flour, as it can be subbed at a ratio of 1:1.

Are these lemon cut out cookies vegan?

Yes, the cookies are vegan. Since my icing recipe uses egg whites, the icing is not vegan. Simply skip the icing, or swap it with a vegan icing/frosting.

How to decorate lemon cookies?

I iced these cookies, then topped them with chopped almonds and lemon zest, before the icing full set. You can also top them with sprinkles, cinnamon, hemp seeds or another type of chopped nut.

My dough is sticking! What do I do?

If your cookie dough is sticking to the parchment paper, then dust it with tapioca starch before rolling.

Lemon Cut Out Cookies (Gluten Free, Paleo)

Description

These healthy lemon cut out cookies have a nutty lemon and maple flavor and are topped with a simple vanilla icing. They're gluten free, dairy free and paleo friendly.

Ingredients

Scale

Cookies

2 cups blanched almond flour (190g)
1/3 cup tapioca starch (42g)
1/4 tsp salt
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp lemon zest
1 tsp lemon juice

Icing (optional)

1 cup powdered sugar (or powdered monk fruit)
1 1/2 Tbsp egg whites
1/2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F.
In a large bowl, combine the almond flour, tapioca starch and salt.
Mix in the maple syrup, vanilla, lemon zest and lemon juice.
Roll the dough into a ball and flatten on a sheet of parchment paper. Place another sheet of parchment paper on top of the cookie dough and roll to about 1/4 inch thick.
Use a circular cookie cutter to cut out shapes. I used a circular cookie cutter with a diameter of 2.5 inches and got 17 cookies.
Place the cut out cookies on a parchment-lined baking sheet.
Place the cookies in the oven and bake at 350 degrees F for 8-12 minutes*
After baking, let the cookies cool for 5-10 minutes on the baking sheet, then transfer them to a wire cooling rack.
To make the icing, whisk together all icing ingredients.
Place the icing in a bowl that's slightly bigger than one cookie and dip the cookies into the icing, coating the entire top portion of the cookie.
Set the cookie on a flat surface and decorate before the icing has had time to set.

Notes

*Baking time will vary depending on the size and shape of your cookies, how thin you rolled the dough, temperature of your oven and the color/material of your baking sheet. So, you may want to bake a test batch (1-2 cookies) to get a good idea for the bake time before baking the entire batch.