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 )
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