Gluten Free Vegan Lemon Sugar Cookies

I’m constantly in search of the best gluten free vegan sugar cookie recipe, because my partner and I are lactose intolerant, and we both don’t react well to lots of wheat flour. I experimented with this recipe baked both frozen and room temp, and I highly recommend baking them frozen as otherwise they have a tendency to spread. You can make these with one bowl and a big spoon, no stand mixer required.

Ingredients:

• 228 grams all purpose gluten free flour blend (I use Bob’s Redmill, which already has xanthan gum)

• 1/2 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/4 teaspoon kosher salt

• 1 cup (200 grams) granulated sugar

• 108 grams coconut lard, melted but not warm

• 1 egg (about 50 grams)

• 1 teaspoon vanilla extract

• Rind from one large lemon (optional)

• Cranberries (optional)

• Seedless raspberry jam (optional)

Directions:

• Combine dry ingredients in a large bowl using a whisk or fork (flour, salt, baking soda, baking powder, sugar). You can also add the lemon rind and dried cranberries to the mixture at this stage.

• Add wet ingredients (egg, vanilla extract, coconut lard), and mix well. The dough will start off a bit loose, but will come together as you mix the ingredients into a ball. If the ingredients are not mixing and you are staying in the clumpy stage, it can help to finish mixing by hand kneading the dough as it warms up the lard.

• Make approximately 1 tablespoon balls, and lay them out on parchment paper on a baking sheet. If you’re planning on adding raspberry jam on top, make an indentation on top of the ball with your thumb to create a well for the jam. Freeze the balls overnight ideally.

• When ready to bake, preheat oven to 350 F, placing each cookie about 3-4” away from each other as they will spread a little. Bake for 16-18 minutes. If you want chewier cookies, bake closer to 16 minutes, for crispier cookies bake 18-20 minutes. When done, allow to cool on the baking pan for 15-20 minutes and then transfer to a cooling rack. The dough also freezes well if you decide to keep a portion in reserve :)