Lemon Blueberry Cookies
Do you listen to your body? Do you know what foods make you thrive and what slows you down? As I indicated last week, I recently recommitted to going gluten-free and egg-free. I was not feeling well. I knew my diet was the culprit but it took me a little while to accept it. Going gluten-free is pretty easy. Going egg-free is the real challenge. Eggs work as an excellent binding ingredient in baked goods. Also, eggs taste awesome in so many breakfast dishes! I miss sitting down to a plate of scrambled eggs. Sigh.
Baking egg-free was a bit tricky at first but I think I have the hang of it. Unsweetened applesauce is my go-to substitute when a recipe calls for eggs. I was recently searching for a citrus infused cookie recipe where I could sneak in some fruit. I found this Lemon Blueberry Cookie recipe from What Runs Lori and knew I had to try it. I made a couple changes including substituting the egg and egg white with unsweetened applesauce. I also added a lemon glaze to sweeten them up a bit. The cookies turned out a little more cake like for me but I think that can be attributed to the substitutions I made. They were exactly what I was looking for.
Recipe adapted from What Runs Lori
Ingredients
COOKIES:
1/2 cup coconut flour
1/4 cup gluten-free flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/4 honey
1 ripe banana, mashed
handful of fresh blueberries
LEMON GLAZE:
1/2 cup sifted powdered sugar
4 teaspoons lemon juice
Directions
Preheat oven to 325 degrees.
Stir together coconut flour, gluten-free flour, baking powder and salt in a large bowl. Add the applesauce, lemon juice, lemon zest, honey, and mashed banana to the dry ingredients. With a large spoon, gently stir the ingredients together until blended. Fold in the blueberries.
Line a baking sheet with parchment paper. Drop the batter by the tablespoon on the parchment lined sheet. Spray a spatula with cooking spray or dip it in water and use the back of the spatula to flatten the cookies.
Bake for approximately 15-18 minutes or until the cookies brown and the bottoms are golden. Allow cookies to cool completely.
Glaze: Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake. Drizzle the glaze over the cookies once they have cooled completely.
http://laphemmephoodie.com/2013/01/lemon-blueberry-cookies.htmlI’m sharing a recent discussion I started over at the Udi’s Gluten Free Living Community Page where I discussed having a food allergy to multiple foods. Do you have a food allergy? Do you have to avoid multitple foods?
*Disclosure: I am a community leader in the Udi’s Gluten Free Living Community on The BlogFrog. As a community leader I may receive compensation and or product samples for sharing information about the Udi’s Gluten Free Living Community and The Blog Frog. All opinions expressed are my own.




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cakewhiz — January 16, 2013 @ 12:55 AM
i hear ya! i had to eliminate eggs from my diet after i found out about my high cholesterol and it’s been a challenge since most baked goods use eggs
but these cookies look fabulous and the great thing is they are free of cholesterol so i can eat them
woohoo!
patsy — January 16, 2013 @ 8:59 AM
This cookie seems spring-like in flavor! I am always looking for ways to bring the flavor of spring into my baking in the colder months.
I don’t have food allergies, but am impressed with the way that you are able to adapt and find delicious ways to prepare your favorite foods!