February 10, 2010

Valentine Lemon Raspberry Cookies

Ok, so I don't really ever celebrate Valentine's Day. But I was at the dollar store the other day, saw heart cookie cutters, and was inspired. I came up with this gluten free & vegan lemon cookie recipe just so I could use my new cookie cutter. Hey, inspiration comes in all forms, right?

Some notes about this recipe:
1. For the lemony flavor, I used heaping tablespoons of lemon zest. But without the zest, this dough becomes a wonderful blank slate so be creative and try your own ideas. Like peppermint extract for mint cookies. Mmmm....
2. Since there are no eggs in this recipe, this dough is perfect for home made cookie dough ice cream. Simply omit the lemon zest and add some chocolate chips. Then mix into your favorite ice cream.
3. This recipe is gluten free & vegan. You could just as easily use regular flour & omit the xanthan gum if you aren't gluten free. Similarly, you can use a real eggs and butter if you aren't vegan.

4. Since I used the cookies to make sandwiches, I rolled my dough to 1/4 inch thickness. However, these cookies can definitely stand on their own. Just roll to 1/2 inch thickness and bake for an additional 2-3 minutes.

Lemon Cookies with Raspberry Jam

1 1/4 cups Brown Rice Flour
1 cup Potato Starch
1/4 cup Millet Flour
1/4 cup Almond Flour
1 tsp baking soda
2 1/2 tsp xanthan gum
1 cup sugar
1 cup vegan butter
2 tbsp lemon zest
1 egg replacer (I used 1 tbsp cornstarch mixed with 2 tbsp applesauce)
2 tsp vanilla

Sift together the flours, baking powder & xanthan gum and set aside.
In a separate bowl, cream the vegan butter & sugar until light & fluffy. Add the lemon zest, vanilla extract & egg replacer and continue to beat until well incorporated. If necessary, stop the beaters, scrape the sides of the bowl, and then continue to beat.
Slowly add the flour mixture to the creamed mixture and combine well.
At this time, the mixture will be a VERY soft dough. This is completely normal so don't worry.
Cover the dough with plastic, or place in a large ziploc back, and refrigerate for at least an hour.
When the dough is properly chilled, preheat your oven to 350 F. On a lightly floured surface, roll out the dough to 1/4 inch thickness and cut with your favorite cookies cutters (heart shaped for Vday of course!).
Bake on an un-greased baking sheet, lined with parchment paper, for approximately 10-12 minutes. The cookies are done when the edges are just turning a light brown. Remove from oven and let cool for at least 5 minutes before removing from your baking sheet.

I used my cookies to make to different varieties: Sandwiches filled with raspberry jam and Hearts with Lemon Icing.

For sandwiches, once the cookies are cooled, spread jam of your choice in the bottom side of one cookie and sandwich it with the bottom side of another cookie.

For the lemon icing, mix 1/4/ cup fresh lemon juice with 2 cups of confectioners sugar and stir until very smooth. If you desire a really yellow color, add a drop or 2 of food coloring. Spread on our cookies and let dry until the icing hardens.


  1. These are the cutest cookies in the entire world! Love them!

  2. Thanks Jessica! Sort of proud of them :)