Gluten-Free Lemon Cookies

The freshness and sweetness of these cookies are absolutely delicious. I love replacing poppy seeds with chia seeds, mainly to add some interesting nutritional value to the
cookies.
I'm sure everyone will love these gluten-free cookies!

Ingredients (10 cookies)

Dry
- 1 3/4 cups Almond flour
- 1 1/2 tbsp Organic Chia seeds
- 1 tsp Baking powder
- Pinch of Salt

Liquid
- 2 tbsp Lemon juice
- 2 tbsp plant-based Milk
- 2 tbsp Cornstarch
- Zest of 2 Lemons
- 1/4 cup Maple syrup
- 2 tbsp Canola oil
- 2 tsp Vanilla extract

Icing
- 1/2 cup powdered Sugar
- 1 tbsp Lemon juice

Method

1- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

2- In a bowl, combine the dry ingredients.

3- In a small bowl, dissolve the cornstarch in the plant-based milk.

4- In a large bowl, combine the wet ingredients with the cornstarch mixture. Gently whisk
in the dry ingredients.

5- Shape the dough into 10 cookies and place them on the baking sheet. Bake for 15
minutes.

6- Meanwhile, in a bowl, whisk together the frosting ingredients. Cover and refrigerate.

7- Let the cookies cool on a wire rack. Once cool, frost them.

By Katia Bricka
Writter at RAW Nutritional