cookie - gluten free lemon sugar cookies

By tinathorn

Ingredients

• 136 g (1 cup) Sweet White Sorghum Flour
• 2 tsp Double-Acting Baking Powder
• 1/4 tsp Salt
• one 15oz can Garbanzo Beans, drained and rinsed well (weighed 278g after rinsing)
• 123 g (1/2 cup) Unsweetened Applesauce
• 1/4 cup Unsweetened Vanilla Almond Milk
• 144 g (3/4 cup) Organic Stevia Mix**
• 1 tsp Vanilla Extract
• 1 tsp Butter Flavor
• 1 heaping tbs Organic Lemon Zest (don't pack it)
• Natural Yellow Food Coloring (I used ~1/2 tsp of India Tree's food coloring, just enough to make the dough yellow)

Details

Servings 12
Preparation time 20mins
Cooking time 35mins
Adapted from dessertswithbenefits.com

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper.

In a small bowl, whisk together the sorghum flour, baking powder and salt.

In a blender or food processor, puree the beans, applesauce, almond milk and stevia until completely smooth.

Scoop the puree into a large bowl (scrape out every last bit!). Whisk in the vanilla extract, butter extract, lemon zest and food coloring.

Dump the dry ingredients over the wet ingredients and whisk together. The dough should be more like a muffin batter... but really kind of like mashed potatoes. This is normal!

Scoop the dough onto the prepared cookie sheets and tap them into cookies with clean fingers. Bake for 11-14 minutes, or until the center of the cookies indent just barely when you tap them.
Let the cookies cool slightly, then serve immediately! If not serving right away, store the cookies in an airtight container.