And, thanks to using just the egg yolks, these gluten-free cookies come out thinner than normal making them a chewy, savory treat.You can adjust the potency of lemon flavor based on how much zest you put in. know that whatever you choose makes for a delicious dessert.
Baking sodanot to be mistaken with baking powder as we don’t want them to rise too much. The chewy flavor is worth it, I promise.Lemon zesthow much you add to the gluten-free lemon cookies depends on your love of lemon!Almond milkany dairy-free milk will work, we use homemade hemp milk the most when making them.
Gluten-free 1:1 Baking Flourmake sure to use baking flour and not all-purpose gluten-free flour.Baking sodanot to be mistaken with baking powder as we don’t want them to rise too much. The chewy flavor is worth it, I promise.Lemon zesthow much you add to the gluten-free lemon cookies depends on your love of lemon!Almond milkany dairy-free milk will work, we use homemade hemp milk the most when making them.