Cranberry-Lemon Cookies

These lemony treats fresh from celeb chef Giada DeLauentis’ new bestselling cookbook, Giada’s Feel Good Food, are the ultimate gluten-free match for your afternoon coffee.

Cranberry-Lemon Cookies Recipe

Cranberry-Lemon Cookies

1 cup brown rice flour

¼ cup coconut flour

½ tsp. baking soda

½ tsp. baking powder

½ tsp. fine sea salt

½ cup safflower or grape-seed oil

¼ cup unsweetened applesauce

¼ cup honey

¼ cup fresh lemon juice, plus grated zest of 1 large lemon (about 1 teaspoon)

2 large eggs, at room temperature, beaten

1/2 tsp. pure vanilla

1 cup unsweetened dried cranberries

 

Position a rack in the center of the oven and preheat it to 375 F.  Line two baking sheets with parchment paper.

In a medium bowl, whisk together the brown rice flour, coconut flour, baking soda, baking powder and salt.

In a large bowl, whisk together the oil, applesauce, honey, lemon juice, lemon zest, eggs and vanilla.  Add the flour mixture and stir just until blended.  Stir in cranberries.

Using a tablespoon, scoop batter onto the parchment.  Using damp fingers, flatten each one into a 1/3 inch thick round.  Bake until slightly golden on top, about 15 minutes.  Cool on a wire rack for at least 1 hour before serving.          24 cookies

 

(Recipe for Cranberry-Lemon Cookies was in Giada DeLaurentis’, cookbook, Giada’s Feel Good Food, March 2014 )