After being down for over a week and unable to do anything (blog coming soon), I’ve finally gotten a start on playing catch up. I made a list, and usually lists calm me down, but this one made me panic – between making this apartment liveable again, getting laundry done, cleaning up, blogging duties on Bewildered Bug AND on the other sites I work with, as well as everything I have to do for my Masters, I had a small anxiety attack. I put the list away and needed to calm down. Baking calms me down. Late night baking, even more so. I had nothing to flavour any sweet cookies or cakes except vanilla essence and lemon, but what I was really craving was a big old chewy gluten free chocolate chip cookie. This had to do – and it did the trick – calmed me down and helped me to produce this blog….so without too much further ado, check out these Gluten Free and Dairy Free Late Night Lemon Cookies.
These cookies were based on the Gluten-Free Lemon Crinkle Cookies from The Wannabe Chef – I wasn’t originally going to post but didn’t have all the ingredients so did a little experiment. You can find the original recipe here. These cookies were amazingly quick and easy, and best of all – easy clean up – you don’t need your mixer! Just a big bowl….oh, and rolling and squishing them completely helped me to calm down….I tackle that list again tomorrow.
Gluten Free and Dairy Free Late Night Lemon Cookies
1 1/2 cups of all-purpose gluten-free flour mix (I used Dove’s Farm all purpose GF – and it does not have xantham gum)
3/4 cup granulated sugar
1/2 tsp baking powder
1/4 cup light vegetable oil
1 egg (room temperature)
1/2 tsp vanilla extract
approx 2 Tbsp lemon juice
1/3 – 1/4 cup powdered icing sugar (as needed)
- Turn oven on to preheat to 350 degrees F (approx. 150 degrees C). Line two baking sheets with parchment paper/nonstick
- Sift flour, sugar and baking powder into a large bowl
- Add oil, beaten egg, vanilla extract and 1 1/2 Tbsp of the lemon juice into the flour
- Mix using your hands until mixture becomes crumbly looking but sticks together when you squeeze it.
- If it is still too crumbly, add the rest of the lemon juice and mix again.
- Pour about 1/3 – 1/4 cup powdered icing sugar onto a flat plate/tray (you may even need less)
- Make small balls of dough, approx 1″ in diameter and flatten in between the palm of your hands until the edges start to crack.
- Place flattened dough in icing sugar to coat, flip to coat both sides.
- Place on baking sheet.
- Repeat. You should get about 16 cookies.
- Bake for approx 18 minutes.
- Remove from oven and allow to cool completely on tray.
1) Make sure your baking sheet fits in your oven. I’ve never used mine in this oven and after laying out the cookies I realized it was JUST too big! 2) You can leave these to stand and bake in batches – I had to. There’s no baking soda as a rising agent, only baking powder – and that’s activated by heat so no worries about them not rising. 3) Speaking of rising/spreading, they don’t really…what you see is what you get. 4) Just had my “taster”. Scrumptious. Keep an eye out on the blog for other versions of them! Let me know how it goes – what are your favourite types of cookies? Do you also enjoy late-night baking?