Gluten Free Lemon Crinkle Cookies
To make these gluten free lemon crinkle cookies you’ll need almond flour, egg whites, sugar, salt, lemon zest, lemon extract and powdered sugar.
Add the blanched almond flour, lemon zest, salt, and granulated sugar to a medium sized mixing bowl.
Mix all of those ingredients together until we’ll combined. It will have a texture sort of like sand when combined.
In a separate mixing bowl, beat room temperature egg whites until soft peaks form. Then gently fold in the lemon extract.
Add beaten egg whites to the dry ingredients. Use a rubber spatula or wooden spoon to gently combine the two together.
Keep mixing until the dough looks something like this. It will be a firm dough similar to sugar cookie dough.
Scoop and roll the dough into balls. Roll through powdered sugar in a small bowl.
Place sugared dough balls on a baking sheet lined with parchment paper. The parchment paper is important!
Bake at 350 degrees for 15 to 17 minutes until slightly golden on the bottom.
Cool slightly then transfer to a baking sheet to cool completely. Then eat and enjoy!
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