These gluten-free Lemon Crinkle Cookies are soft, chewy, and full of lemon flavor! Perfect crinkles and crackles to add to your cookie plate. Dairy-free, egg-free.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the tapioca starch and water in a small bowl, stir to combine and allow to sit for 2-3 minutes.
In a medium bowl, combine organic cane sugar, maple syrup, lemon zest, lemon juice, and tapioca starch slurry. Whisk to combine. Whisk in melted coconut oil, followed by vanilla and lemon extracts.
Add the almond flour, baking powder, and salt to a large bowl. Pour liquid mixture into bowl with dry ingredients. Stir until ingredients are completely incorporated. If needed, use your hands to thoroughly combine ingredients into a cohesive cookie dough. Allow dough to rest for 5 minutes.
Place organic powdered sugar on a plate. The dough may be sticky, so dampen your hand with water or spray hands with cooking spray. Use a tablespoon to scoop out dough, then roll into a ball. Place ball on plate with powdered sugar, roll to coat, then place on prepared baking sheet. Space cookie dough balls about an 1 ½ inches apart. Repeat until cookie sheet is filled with even rows.
Press down just slightly on each cookie dough ball with the palm of your hand. Bake for 12-14 minutes, or until cookies are set on the outside. Allow cookies to cool on the baking sheet for 4-5 minutes then transfer to a wire rack to cool completely.
Notes
To store: Let the cookies cool completely on a wire rack before storing. Store them in an airtight container at room temperature for up to one week. They are best within 2-3 days of baking. Adapted from my Gluten-Free Almond Cookies.