Healthy Gluten Free Lemon Sugar Cookies
Would you ever guess that these thick, soft and chewy Gluten Free Lemon Sugar Cookies are healthy?? After one bite you certainly won’t believe me!
These Lemon Sugar Cookies are packed with bright and refreshing lemon flavor — no need for the butter, sugar, or flour!
Yes, that means these cookies are dairy free, sugar free, and gluten free!
EHEM. Who out there craves cookies on the daily? Raise your hand.
…
Well, if you raised your hand (even if you did so in your imagination), you’re in good company 😉
We could always use a cookie every day. And since these are healthy, why not?
These Lemon Sugar Cookies are actually guilt-free and totally nutritious.
Breakfast approved? Yup!
These gluten free Lemon Sugar Cookies are buttery rich and seriously addicting.
Unlike many gluten free and/or vegan cookies, these aren’t crumbly, dry, hard as a rock, etc. They’re perfectly chewy, oh so soft, and sweet enough to satisfy even the most scandalous sweet tooth. Each bite is like an explosion of lemon flavor!
These are THE cookies for the lemon lovers out there!
Healthy Lemon Sugar Cookies
Ingredients
- one 15.5oz can Cannellini Beans (255g after draining and rinsing)
- 123g (½ cup) Unsweetened Applesauce
- 75g (⅓ cup) Coconut Oil (melted)
- 4 tsp Lemon Zest
- 2 tsp Natural Butter Flavor
- 2 tsp Liquid Stevia Extract
- 1 tsp Vanilla Extract
- 20 drops Natural Yellow Food Coloring
- 68g (½ cup) Sweet White Sorghum Flour
- 60g (½ cup) Oat Flour
- 128g (⅔ cup) Granulated Erythritol
- 2 tsp Double-Acting Baking Powder
- ¼ tsp Salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line 3 cookie sheets with parchment paper.
- In a blender, puree the beans, applesauce, coconut oil, lemon zest, butter flavor, stevia extract, vanilla extract, and food coloring until completely smooth. Scoop the puree into a large bowl.
- In a small bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, and salt. Dump the dry ingredients into the wet ingredients and whisk together until completely smooth. Let the batter sit for ~5 minutes, or until thickened.
- Use a cookie scoop to portion the dough onto the prepared cookie sheets. Tap the pans on the counter a few times to level out the cookies.
- Bake for ~15 minutes, or until the center of the cookies spring back when tapped. Let cool on the cookie sheets, then serve and enjoy! Store in an airtight container at room temperature for up to 4 days.
You’ve gotta make these cookies — they’re delicious and secretly healthy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
A surprising ingredient in here (chickpeas) leads to a fantastic texture (and taste) of the cookie! I always find the moistness when using chickpeas! Fantastic idea and GF!
I know!! It’s so surprising, but the chickpeas adds bulk, texture and (surprisingly) a good flavor. Shocking, but delicioussss 🙂
Chickpeas are garbanzo beans. Cannellini beans are white kidney beans, not chick peas or garbanzo beans. If I am not mistaken, they can be substituted for each other, but are not the same thing.
Correct. Garbanzo beans and cannellini beans are different. But they should be interchangeable!
Hi there,
Will organic lemon extract work in place of the lemon zest? For medical reasons I cannot eat anything with citrus-derived ingredients.
Thanks!
I’m afraid lemon extracts and lemon flavorings contain traces of real lemon, so I don’t think this is a suitable recipe for you.
If you want, you can check out my other cookie recipes to see if those would be better for you! 🙂
http://www.dessertswithbenefits.com/category/cookies-and-crackers
-Jess
I’m not trying to be a jerk, but I want to be sure you’re aware: any time you use natural fruit, honey, agave, etc., in a recipe, it is NOT considered “sugar-free.” (The same probably goes for your Sweet White Sorghum Flour, but I’m not familiar with that product.) All of those things I listed contain natural sugars, and to people like me who suffer from diabetes, they all still count as the nefarious Sugar. A more appropriate label for recipes using these ingredients is “no sugar added.” It doesn’t sound like a big difference to a lot of people, but to some of us it’s vitally important. 🙂
I totally see how that might be confusing… although, in the baking/blogging world, “sugar-free” means free of white sugar, HFCS or any other added sugar (brown sugar, evaporated cane juice, sucanat, etc). Some bloggers say recipes with honey and maple syrup or “sugar-free” because it’s not white sugar, but on this blog, I group liquid sweeteners into the “added sugar” category 🙂
The Sweet White Sorghum Flour doesn’t have any added sugar, that’s just the name of the grain/flour.
If you are looking for a ketogenic blog or diabetic blog, here are some of my favorites:
All Day I Dream About Food
Maria Mind Body Health
Healthy Indulgences
Holistically Engineered
Hope this helps!
-Jess
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I just found your blog, so I don’t know if you’ve addressed this elsewhere, but can you speak to me about butter extract? I followed the link you provided and it says the ingredients are: Water, Propylene Glycol, Natural Flavor, Xanthan Gum, and Citric Acid. As a vegan, I’m suspicious when ‘Natural Flavor’ is not spelled out, as sometimes it IS an animal product. Do we know what gives the extract its butter flavor?
I contacted the company that makes the butter flavor and it contains no dairy or animal products, so it’s safe for vegans! 🙂
-Jess
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I hope this isn’t a dumb question… When you say “prepared cookie sheet” does that just mean greased or should I put down wax paper?
Sorry about the confusion! In step #1 of the instructions I say to line two cookie sheets with Silpats or parchment paper 🙂
Hope you like the recipe Carly!
i made these and they taste great! I got 18 large cookies and the only sub. I made was erythritol in place of stevia mix. But the cookies are really really delicate when I take a bite out of one the rest of the soft cookie splits into several pieces. Is this because of the erythritol? Is there anything I can put in the next time I made these to help them stay together more?
18 large cookies?! You must have a magic touch, that’s awesome! 😀
I’m not sure why the cookies were crumbly, mine stayed together pretty well. I don’t think the erythritol sub would change the texture too much, if anything it should just be a little less sweet than intended. If you were to make this again, I would recommend either adding ~3 tbs of soft (not hard or liquid) coconut oil or maybe a flax egg (1 tbs of ground flaxseed + 3 tbs of warm water stirred together until it forms a gel)
Thanks for making the cookies V!
-Jess
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In the instructions Step 2 calls for almond milk but it not listed in the ingredient list.
Fixed! Thank you! 🙂
(When I was recipe testing I used almond milk and then realized it turned out way better without it)
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Hiya! I really wanna make this recipe but cannot find sorghum flour anywhere in my country. What can I use to replace it? I don’t need it to be gluten free – just sugar free and vegan!
I haven’t tried this recipe with a substitute so I can’t be sure. You can try whole wheat pastry flour, brown rice flour, and maybe oat flour?
Also, there are places online to get ingredients shipped almost anywhere. Have you ever heard of iHerb? I used to buy from there quite a bit!
https://www.iherb.com/pr/Bob-s-Red-Mill-Sweet-White-Sorghum-Flour-Gluten-Free-22-oz-623-g/15698
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