Everyone loves cookies. If you don’t, you’re wrong, or probably lying. Now that we’re all in agreement, let’s move on.
The thing is, sometimes (read: all the time) you want that fresh-from the oven cookie experience without all the hassle. And yes, you could drive all the way to the store to just buy some fake-tasting excuse for cookies. It’s a free country. But then again, or you could make these.
Yeah, easy choice.
And when I say these are easy, I mean seriously easy. And even better? They’re completely gluten-free, which means that everyone can enjoy. Just take a look at this recipe for lemon crinkle gluten-free cookies by Food Fanatic, and you’ll be whipping these up faster than you can say “baking is too complicated.”
Here’s what you’ll need:
2 cups blanched almond flour
1 cup granulated sugar
2 tablespoons lemon zest
pinch of salt
2 egg whites, room temperature
1 teaspoon lemon extract
1/4 cup powdered sugar, for rolling
Here’s what to do:
Preheat oven to 350°F and line a baking sheet with a piece of parchment paper.
In a medium mixing bowl, stir together the almond flour, granulated sugar, lemon zest and salt. Set aside.
In a large mixing bowl, beat the egg whites at medium speed using an electric hand mixer or stand mixer until soft peaks form. Stir in the lemon extract and then stir in the flour mixture. It’ll be a thick dough.
Roll into balls, about 1 1/2 tablespoons in size, and roll in the powdered sugar. Place the cookies 2” apart on the prepared baking sheet.
Bake for 15-17 minutes or until the tops have crackled and the bottoms of the cookies have lightly browned. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.
