Description
These gluten free lemon ginger oatmeal cookies are sure to please all you lemon lovers out there! Made with freshly grated ginger, whole grain gluten free rolled oats, and plenty of tangy lemon zest, these chewy oatmeal cookies are also dairy free, refined sugar free, and incredibly easy to make.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 1/4 cups gluten free 1:1 flour
- 1 1/4 cups gluten free rolled oats
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup refined coconut oil, melted
- 1 cup coconut sugar
- 1 tablespoon fresh grated ginger
- 1 tablespoon + 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon almond extract
- 1 egg, room temperature
Instructions
step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
step 2
In a medium bowl, whisk together the flour, oats, baking soda, baking powder, and salt. Set aside.
step 3
In the bowl of a stand mixer fitted with the paddle attachment, add the melted coconut oil and coconut sugar. Mix on medium speed for about 30 seconds. Add the grated ginger, lemon zest, lemon juice, almond extract, and egg. Mix on low speed until combined.
step 4
With the mixer on low speed, add the flour/oat mixture and mix until just combined.
step 5
Using a #24 cookie scoop, scoop cookie dough onto the prepared baking sheet, spacing them about 3 inches apart (I fit 6 cookies per baking sheet).
step 6
Bake for 8 to 10 minutes or until the cookies are lightly browned around the edges. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.