Gluten Free Lemon Currant Butter Cookies.
These light and crisp lemon currant cookies are a perfect holiday treat! You will love this gluten free and vegan cookie recipe.
Ingredients
- 1 ¼ cups vegan buttery spread
- 1 cup organic cane sugar
- ¼ cup unsweetened apple sauce
- 3 cups gluten free flour blend
- ¼ teaspoon salt
- 2 teaspoons lemon zest
- ½ cup currants
Instructions
- In a large bowl, whisk together the gluten free flour blend, salt, and lemon zest. Set aside.
- In a mixing bowl, cream the vegan buttery spread and sugar on medium speed until light and fluffy. Add the unsweetened applesauce and mix until combined.
- Add the dry ingredients a little at a time while mixing on low speed. Once everything is mixed well, turn off the mixer and add the currants and stir by hand.
- Pat the dough into two discs and wrap in plastic wrap. Refrigerate for two hours.
- Once the dough is chilled, preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- Sprinkle some gluten free flour on a parchment paper lined surface, and on a rolling pin. Take one of the discs out of the refrigerator and roll it out to about a ¼ inch thickness.
- Cut out round shapes with a two inch fluted cookie cutter. Place the cookies on the prepared baking sheet.
- Bake at 350 degrees F for about 10-12 minutes, or until cookies are lightly golden brown on the edges. Allow the cookies to cool on the baking sheet before moving them.
- Repeat steps 7-9 with remaining dough.
Notes
Nutrition info is for one cookie.
Store cookies in an airtight container. They should stay fresh for about 4 days.
Nutrition
Calories: 80kcalCarbohydrates: 10gFat: 4gSodium: 50mgPotassium: 15mgSugar: 5gVitamin A: 225IUVitamin C: 0.2mgCalcium: 6mgIron: 0.3mg
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