Tuesday, May 15, 2012

Gluten-Free Lemon Mint Cookies (Vegan)

My favorite kind of recipes are those that you can't mess up. The ones where you can just sub in whatever ingredients you have at home, and still come up with a winner. This is one of them. And it's not a new recipe. I had fresh mint and Meyer lemons from my sister's garden, and really wanted to use them in a baked good. Although I've never had lemon mint cookies, I suspected that the flavors would fit well in a simple cookie, like chocolate chip without the chocolate. So I simply took out my recipe for Banana Chocolate Chunk Cookies and followed my substitution tips. It was really that easy for me. And it's really that easy for you.

I replaced the arrowroot starch with tapioca because I've discovered I don't really like the flavor of arrowroot. I replaced the mashed bananas with applesauce for a more neutral flavor. And I replaced the chocolate chunks with the zest of one large Meyer lemon, and one tablespoon of minced fresh mint. And if you're wondering why there are two different color cookies, it's because the cookie above was made with organic cane sugar. The cookie below was made with coconut palm sugar. I personally feel that the delicate flavors of lemon and mint in this cookie work better with cane than palm sugar. But if you choose to use palm sugar, you might try using extra zest and mint to turn the up the volume on those flavors. 

Want to make substitutions? Just follow the substitution list on my Banana Chocolate Chunk Cookie recipe. And then let your imagination run wild. What other flavors of cookies could come out of this recipe?

Gluten-Free Lemon Mint Cookies (Vegan) 
Print-Friendly Option

1 cup sorghum flour (136 grams)
1/3 cup tapioca starch (43 grams)
2/3 cup organic cane sugar (143 grams)
1 teaspoon baking powder
1/2 teaspoon sea salt
6 tablespoons unsweetened applesauce (101 grams)
6 tablespoons coconut oil, melted (75 grams)
1/2 teaspoon pure vanilla extract
zest of 1 large Meyer lemon
1 tablespoon minced fresh mint


  1. Preheat the oven to 350 degrees F.
  2. Whisk together the sorghum flour, tapioca starch, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk together the applesauce, oil, vanilla, lemon zest and mint. Pour into the dry ingredients and stir until completely mixed. 
  4. Separate into twelve balls and flatten each slightly on an ungreased cookie sheet.
  5. Bake for 13 minutes. Let cool on the cookie sheet for a few minutes before transferring to a cooling rack.
Yield: 12 cookies

Check here for substitution ideas.

This post is linked to Mangia Mondays. 


fartygirl said...

Ooooooh I have ALL THE THINGS for this recipe! Ha! And I need to make cookies for work tomorrow too. How good are you? :-)

Do you think it would work with agave or stevia though? These look like the perfect summery tea time cookie. Nice job!!!

Iris said...

Thanks Anney :) I'm sure you could make it work with agave, not so sure about stevia... But if you used agave, maybe just 1/3 cup would work? I'm not sure...


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