I’m Jenny Finke and founder of the gluten-free blog, Good For You Gluten Free. I’ve been blogging for only a few years, but have been gluten-free since April 2012 when I was diagnosed with Celiac disease.
Getting diagnosed with a “disease” is both a blessing and a curse. Of course, no one wants to be sick, but the blessing is that I can help others on their journey to live a more healthful, gluten-free life… and I, too, am living a more healthful life.
One thing I love doing most is experimenting with recipes and home cooking. I have taught myself to cook and bake – and I’ve fallen in love with cooking and baking too! Our world is so rushed and filled with too many fast-food joints and packaged goods. Taking the time to create something delicious and wholesome for my family has brought me so much joy.
Today I want to share with you a recipe I tweaked from Food Fanatic for Gluten-Free Lemon Crinkle Cookies. These cookies are so awesome for many reasons:
Nutrient Dense: These cookies are made with Honeyville’s Blanched Almond Flour – this means they are protein-packed and contain good, healthy fats. This flour won’t spike your blood sugar; rather it will leave you feeling full and satisfied.
Soft and Moist: Almond flour always makes my baked goods so moist and yummy. These cookies have a slight crunch to them, but the center is soft like butter. It’s like biting into a piece of candy!
Easy to Make: You probably have all the ingredients readily available at home, and it’ll only take you a few minutes to prepare. Make these cookies for a easy, weeknight dessert, or as an elegant treat at a dinner party.
Passover-Friendly: Almond flour can make an amazing addition to your Passover table. When making these lemon crinkle cookies, be mindful that conventional powdered sugar is typically made with cornstarch (which is forbidden on Passover). While Honeyville’s almond flour isn’t certified for Passover (it is Kosher certified), you should consult with your rabbi whether it’s okay to use during Passover week.
Family-Friendly: The two picky kids I live with love these cookies… and it takes a lot to impress them!
So without further ado, here is the recipe for one tasty, flavorful, and satisfying gluten-free lemon crinkle cookie!
2 cups Honeyville blanched almond flour
1 cup sugar
zest of 1 lemon
pinch of salt
2 egg whites, room temperature
1 teaspoon of freshly squeezed lemon juice
1/4 cup powdered sugar (for rolling)
Preheat oven to 350 degrees F
Line a baking sheet with parchment paper
In a medium mixing bowl, combine almond flour, sugar, salt and lemon zest
Using your standing or handheld mixer, beat egg whites until soft peaks form
Stir in lemon juice and almond flour mixture until well combined
Roll into 1.5 inch balls (mixture is sticky, so wet your hands to get well shaped balls).
Roll each ball in powdered sugar and place on prepared baking sheet about 2 inches apart
Bake for 15-17 minutes or until tops start to crack and bottoms are slightly browned.
Cool completely on baking sheet and serve immediately
These cookies store well and even taste better on Day 2!
If you like this recipe, please visit my blog and let me know what you think!