Recipes
Recipes
Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.
Gluten-free Lemony Soft Cookies
20 Min + 2 Hrs To Chill The Dough • Servings: About 24 Cookies
These gluten-free lemon soft cookies are the perfect treat for satisfying your sweet tooth while catering to dietary needs. They are moist, buttery and delicate, with an incredible fragrant lemon flavor, given by an abundance of lemon zest and a couple of tablespoons of lemon juice, which adds a tangy zing to the cookies. These cookies incredibly easy to make! You won’t need any special equipment; just a bowl, a whisk and a spatula, few fresh ingredients, and you’re good to go! They’re made with the Dilettoso Vava Vanilla Mix which is certified gluten-free and packed with organic oats. They can easily be made vegan, by substituting the butter with a dairy-free alternative.
What you need
- 2 Cups Vava Vanilla Dilettoso Mix
- Zest of 2 Lemons
- 2 Tablespoons Lemon Juice, Freshly Squeezed
- 2 Large Eggs, Room Temperature
- ¾ Cups Caster/Superfine or Granulated Sugar, for rolling the cookies before baking
- ½ Stick + 1 tbsp Unsalted Butter, melted and cooled until warm (Sub with Dairy-free Butter)
Hot Hot Hot
How to do it
- USE a large bowl to combine the melted butter with the eggs, lemon zest, and two tablespoons of lemon juice. Whisk well until combined.
- ADD two cups of the Dilettoso Vava Vanilla mix and use a wooden spoon or a rubber spatula to combine, until you get a smooth, batter-like cookie dough. At this stage, the cookie dough is supposed to look very soft and sticky, do not add more flour!
- CHILL the cookie dough in the fridge for at least 2 hours before proceeding to the next step. This is a crucial step, do not skip it! You can also keep it in the fridge overnight, if you wish to bake the cookies the next day.
- PREHEAT the oven to 350ºF and line 2 large baking sheets with parchment/baking paper.
- SHAPE about 1 tablespoon of the chilled cookie dough into a ball. You should get about 24 cookies in total.
- ROLL each ball in powdered/icing sugar until it's fully coated.
- PLACE the cookie dough balls on the lined baking sheets, at least 1 ½-2 inches apart.
- BAKE at 350ºF for 10-12 minutes or until the cookies have risen and expanded into little rounded mounds with cracks in their sugar coating. The cookies are done when the cracks no longer look wet or shiny.
- ALLOW the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. The will be very soft and delicate immediately out of the oven so don't skip this step.
- ENJOY and don't forget to tag us on social media!
Did you make it?
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