Strawberry Lemonade Cookies
- 2/3 C Brown Rice Flour
- 1/2 C White Rice Flour
- 1/3 C Arrowroot Powder
- 1/2 tsp Xanthum Gum
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Baking Powder
- 1 Tbsp Lemon Zest (from 1 lemon)
- 1/2 C Coconut Oil
- 3/4 C Sugar
- 1 Large Egg
- 2 Tbsp Lemon Juice
- 1/2 C Freeze Dried Strawberries, crushed to powder
- Sanding Sugar, optional
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
In a medium bowl, combine flours, arrowroot, xanthum gum, baking powder & soda, salt, lemon zest and strawberry powder. Stir well. Set aside.
In the bowl of an electric mixer, combine coconut oil and sugar. Beat on medium speed for 2 minutes. Scrape down bowl. Add egg, and beat on med-low speed until combined. Scrape down bowl. Turn mixer to low speed. Add lemon juice. Slowly add the flour mixture. When it is all nearly incorporated stop mixer and stir the rest by hand. Let dough sit for about 5 minutes before continuing.
Make golf ball sized balls. Roll in sanding sugar. Place on cookie sheet spaced about 2 inches apart. Flatten to about 1/4 inch thick. Bake in preheated oven for 8-9 minutes, until edges are set. Remove from oven and cool on cookie sheet for 3 minutes. Remove to wire rack to cool completely.
Makes 18 cookies. Store in an airtight container.