With the beautiful summer sun shining down on us I’ve been a little less consistent with my recipe posting, but I managed to whip one up to share this week that I think you’ll enjoy.
Most of my recipe creations are born out of specific cravings that I have for literally no reason. My Grain-Free Snickerdoodles (one of my most popular recipes) came about because one night I was like “I want a snickerdoodle” even though up to that point I’m not sure I had ever even tasted one before. So I googled what a snickerdoodle was to confirm, yes, it was what I was craving and then I got to work making a grain-free recipe. My brain is weird, but I’m very happy with the final result!
This recipe has a similar origin story. I was watching some shows one night and thought “damn, I really want a shortbread, but I want it to have lemon like those weird little cookies I used to get at McDonald’s when I was a kid.” Shortbread reminds me of my nana, because she always had a giant tin of them at her place and I would snarf them down whenever we went to visit.
These cookies are little different than the ones I used to have at nana’s as I was craving something a little lighter and less dense than the Scottish shortbreads she always had. These ones are light and crisp and tend to melt in your mouth. If you like them a little softer you can take them out of the oven when the middles still look a little soft. Otherwise you can let them go for 30-45 minutes to get your ideal crispness level!
If you don’t have tapioca flour/starch (they’re the same) you can use arrowroot or potato flour/starch instead. You could even try cassava flour though it might give a slightly crisper and less melty texture. I hope you like them!!
These melt-in-your-mouth cookies are grain-free, paleo-friendly, & packed with delicious flavour! Made with a blend of almond & tapioca flour for a perfect soft and crispy texture.
- 2/3 cups organic butter
- 1 tbsp. vanilla
- 1/2 lemon, zest & juice
- 2/3 cups coconut palm sugar
- 1.5 cups almond flour
- 1 cup tapioca flour or starch they're the same thing
- 1 tsp. baking powder
- 1/4 tsp. sea salt
Preheat your oven to 300F and line 2 baking sheets with parchment paper.
In a small bowl mix together dry ingredients then set aside.
In a separate mixing bowl combine butter, vanilla, lemon zest & juice, and coconut palm sugar. Whip with your mixer until a paste forms.
Stir dry ingredients into wet ingredients until fully combined. You may need a couple extra sprinkles of tapioca if your lemon was especially juicy.
Spoon cookie batter onto baking sheets (about 1 heaping tbsp. of mixture per cookie) and leave 2 inches or so between each cookie.
Place in the oven and bake until edges are slightly golden and the middle is set. This will take approximately 30 minutes. I like mine slightly squishy in the middle, so if you want them crisper add another 5-10 minutes.
Remove from oven and let cool on baking sheet 5 minutes. It's important not to move GF baked goods immediately after taking from the oven as they need to set. After 5 minutes, move to a cooling rack.
As always, thank you for your love and support. Please stay safe and take care of one another!