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Alta Mantsch’s Gluten Free, Dairy Free, Nut Free Lemon Earl Grey Cookies

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Serves 24 | Prep Time 15 | Cook Time 10

Why I Love This Recipe

I 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.

Ingredients You'll Need

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.

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