Spanish lemon polvorones #glutenfree #sugarfree
Servings: 24 cookies
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Delightyour taste buds with these melt-in-your mouth gluten free lemon polvorones!They are bursting with flavor from the perfect combination of Lemon zest andsweet tartness of lemon juice. Plus, making them is incredibly easy - justfollow my tips for delightful deliciousness every time you whip up a batch. Get ready to fall in love at first bite!
Ingredients
- ¾ cup granulated allulose
- zest of 2 lemons
- ¾ unsalted butter stick melted and cooled
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 2 tablespoon lemon juice freshly squeezed
- 1 ½ cups gluten-free flour blend (I used Bob’s red mill gluten-free flour that have xanthan gum added.
- ½ cup blanched almond flour
- ½ tsp xanthan gum Omit if like mine your gluten-free flour blend already contains xanthan gum.
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated allulose for rolling the cookies before baking
- ¾ cup powdered monk fruit for rolling the cookies before baking
Instructions
- Add the Alulose and lemon zest to a large bowl and use your fingertips to mix them together. This helps to release more essential oils from the zest.
- Add the melted butter and vanilla and whisk until combined.
- Add the eggs and whisk well.
- Add the lemon juice and whisk until smooth.
- In a separate bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt, and add them to the wet ingredients.
- Mix with a rubber spatula until you get a smooth, batter-like cookie dough.
- Tip: At this stage, the cookie dough will really be more like a batter – very soft and sticky, bordering on runny. That's how it should be. Don't add more flour!
- Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step, even better if you leave it overnight and make your cookies the next day.
- Shaping & coating the cookies:
- Preheat the oven to 350ºF (180ºC).
- Line 2 large baking sheets with parchment paper.
- Shape about 1 tablespoon portions of the chilled cookie dough into balls. You should get 15 - 25 cookies in total.
- Roll each ball first in granulated sugar substitute and then in powdered sugar until it's fully coated.
- Tip: If you want to have a very cute crinkle pattern, roll the cookies in granulated sugar first and then coat them in powdered sugar.
Video
Nutrition
Calories: 44kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 49mg | Potassium: 7mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 20IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 0.4mg
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