Vegan sugar cookies (gluten free)
These soft sugar cookies are vegan and gluten-free with a bright, lemony flavor. Light and moist with just a bit of chew, these cookies are perfect for dessert, a light snack, or even breakfast, because, why not?
Equipment
- 1 medium mixing bowl
- 1 baking tray
- Parchment paper or aluminum foil
Ingredients
- 1 1/2 cup (150g) almond flour
- 3/8 cup (75g) granulated sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- Zest of 1 medium lemon
- 1 tbsp fresh lemon juice
- 1/2 cup (110g) olive oil
- 2 tbsp demerera sugar
Instructions
- Preheat oven to 350°F and line a baking tray with parchment paper or aluminum foil
- In a medium bowl, whisk together almond flour, granulated sugar, salt, baking powder, and lemon zest. Stir in fresh lemon juice and olive oil with the dry ingredients until evenly combined. The dough will be very wet and sandy in texture.
- Pour the 2 tablespoons of demerera sugar onto a plate or flat surface. Using a tablespoon measuring spoon, scoop 1 tbsp-sized portions of dough, pressing to make sure the dough is compact. Shape into round disks about 1 inch in diameter. Roll each side and edges in the demerera sugar. Place on baking tray with about 2 inches between each cookie. Repeat until all the dough is gone.
- Bake on the middle rack for 10 minutes or until golden brown. Remove from oven and let cool completely before picking up or serving.