![]() Tapioca Starch: If you don’t have tapioca starch, you may also use equal quantities of arrowroot starch instead.Ĭorn Starch: If you don’t have corn starch, you may use potato starch instead. Rice Flour: I used white rice flour, but you may also use brown rice flour if you prefer. Lemon Zest/Juice: I recommend using freshly squeezed lemon juice and freshly grated lemon zest for the best results and flavor. Vanilla Extract: I like adding vanilla extract for extra flavor, but feel free to leave it out if you don’t have it or would rather not add it in. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar). Sugar: I used white sugar, but feel free to use light brown sugar if you prefer. If you are diabetic or insulin-resistant, I strongly recommend using Lakanto sugar-free maple syrup (a 1:1 maple syrup substitute that is zero glycemic index and will not raise your blood sugar). Alternatively, if you are not vegan, you can use honey instead. Maple Syrup: I used maple syrup to keep the recipe vegan. Alternatively, if you are not lactose-intolerant, feel free to use softened butter instead. You may also use vegan butter if you prefer. ![]() Allow cookies to cool for at least 10 minutes before eating.Ĭoconut Oil: I prefer using refined coconut oil for baking as it has a neutral taste (as opposed to extra virgin coconut oil, which has a more pronounced coconut flavor and smell). Bake Until Golden: Bake 12 t0 14 minutes, until cookies are slightly golden.Place rectangles of dough onto the prepared baking sheet and use a fork to poke three lines of holes in each rectangle. Roll the dough out to 1/2-inch (1cm) thickness between the two sheets of parchment paper, then cut into small rectangles. Roll Out Dough: Transfer the dough onto the working area and knead it very well. ![]() If dough is too dry, add a little bit more of liquid sweetener if dough is too wet, add a bit more of rice flour, until you get the right texture. The dough should not be too sticky, but should press together when pinched.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |