- Cooking Time: 10
- Servings: 24
- Preparation Time: 15
BackstoryI got this recipe from Alta Mantsch at Tasty Eats At Home.
This was Recipe #17 in the "Gluten Free Baking With KitchenAid" event.
These gluten free, dairy free, nut free, lemon Early Grey cookies she is sharing with us today are just a taste of the sensational recipes you will find coming out of her adventurous kitchen! In her original blog post, Alta says, "These little cookies have a lovely lemon flavour that will brighten any dreary, cloudy, or otherwise less-than-sunny day. They’re not overly sweet, they’re not rich, and they’re perfect with a cup of hot tea. Yes, Earl Grey would be a great option here!"
These are absolutely delicious and really different.
For more information about this recipe see Alta's original post.
Learn more about Alta Mantsch at Tasty Eats At Home.
- 3/4 cup sugar, plus 1/4 cup more for rolling
- 2/3 cup potato starch
- 1/2 cup vegan buttery sticks, softened
- 1/2 cup sweet white rice flour
- 1/2 cup quinoa flour
- 2 Tbsp fresh lemon juice
- leaves from 3 bags of Earl Grey tea, crushed fine
- 1 egg
- zest of 1 large lemon
- 1/2 tsp guar gum
- 1/2 tsp gluten free baking soda
- 1/2 tsp pure vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp Celtic sea salt
- Preheat oven to 180 / 350 degrees.
- Line baking sheets with parchment paper or a Silpat.
- In a medium bowl, whisk together flours, potato starch, guar gum, baking powder and soda, salt, and tea leaves. Set aside.
- In the bowl of a stand mixer, add buttery sticks and sugar. Beat on medium speed until fluffy and pale (about 2-3 minutes), and then add egg.
- Beat on medium until egg incorporates, and add vanilla, lemon zest, and lemon juice. Beat until incorporated.
- Turn speed to low and add in flour mixture, and allow to beat until incorporated, scraping down the sides as needed.
- Place the remaining sugar in a small bowl, and using a tablespoon (and another spoon if needed), scoop tablespoon-sized balls of dough, and roll them around in the sugar.
- Place on the prepared baking sheets, 2-3 inches apart.
- Bake for 10 minutes or until edges are just barely starting to brown.
- Allow to cool on a wire rack.
- Makes about 2 dozen.