Gluten-Free, Strawberry, Lemonade Cookies
Servings: 24
Preparation Time: 35 minutes
Ingredients:
- 1 cup almond flour
- 2/3 arrowroot starch
- 1/3 coconut flour
- 1/2 cup coconut oil
- 1/2 cup butter or palm shortening
- 3/4 cup raw honey
- 1 egg
- 1 large lemon, zest and juice
- 4 strawberries, hulled
- 1 cup whole sugar, finely ground into powder
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, blend together honey, palm shortening, and coconut oil until creamy. Add in egg, lemon juice, and zest. While mixing, pour in flour slowly. Beat until blended. Using a cookie scoop, place cookie dough balls onto a baking sheet. Gently flatten with palm.
Bake for about 15 minutes or until edges are slightly brown. Remove from oven and let cool completely on a wire rack. Meanwhile, puree strawberries using a small blender. Whisk together powdered sugar and strawberry puree in a bowl. Drizzle strawberry glaze over cooled cookies.
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