1 1/2 cup gluten-free oat flour (i use Bob’s Red Mill)
1/3 cup gluten-free brown rice flour (Bob’s Red Mill)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt
1/3 cup organic unsweetened applesauce
2 tablespoons organic unsalted butter (softened)
1 tablespoon plain nonfat greek yogurt (i use organic Oikos plain nonfat greek yogurt)
1 egg
1/4 cup honey
1/2 teaspoon vanilla extract
zest of one lemon
2 teaspoons of lemon extract
Directions:
Cream the softened butter and honey together until they are smooth and mixed well. Add the yogurt, applesauce, and egg. Then mix in the vanilla extract, baking powder, baking soda, and salt. Mix in the oat and brown rice flour with the other ingredients. Then add the lemon zest and lemon extract to the mixture.
While the oven is preheating to 350 degrees, put the cookie dough in the freezer for about 10 minutes. Then use a tablespoon to scoop out the dough on to a nonstick cooking tray. Bake for about 8-9 minutes. Enjoy!!!
My other gluten-free recipes:
