Name: Lemon Ginger Cutout Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Dessert
Ingredients: 10 tbsp white rice flour (I used a finely ground one); 3 tbsp coconut butter (manna); 2 tbsp maple syrup; 1 tsp pure vanilla extract; ¼ tsp lemon extract; ¼ tsp ginger; 1/16 tsp salt; optional: 1 tsp raw ground vanilla bean

Description

A soft, simple flavorful gluten-free cookie made without nuts. Easy to throw together, with a beautiful light lemon and slightly spiced ginger taste. Vegan.

Ingredients

10 tbsp white rice flour (I used a finely ground one)
3 tbsp coconut butter (manna)
2 tbsp maple syrup
1 tsp pure vanilla extract
¼ tsp lemon extract
¼ tsp ginger
1/16 tsp salt
optional: 1 tsp raw ground vanilla bean

Instructions

Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
Process all ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too sticky, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Place the disk between two sheets of parchment paper on a flat surface and use a rolling pin to roll out into an ⅛” thickness. Use a cookie cutter to cut out as many cookies as you can — transfer those onto the prepared cookie sheet (very carefully!). Gather remaining dough scraps, form into a ball, and repeat the process of rolling out and cutting out more cookies until you run out of dough.
Bake in a pre-heated oven for approx 10 mins (they are ready when they begin to golden around the edges). Remove from oven and allow the cookies to cool a few minutes (they will firm up a bit as they cool off). Enjoy!