How to Make Gluten Free Lemon Cookies with Soy Flour

Using soy flour in cooking or baking is a great way to cut out or lessen gluten in your diet. Sweet, tasty and gluten and dairy-free, these lemon cookies will not only fill the stomachs, but the dietary requirements of many people dealing with weight or medical conditions and allergies. Soy flour's popularity has increased over the last decade, and finding it is easier than ever. Check it out at your local grocery store next to the other flour, or get it from your whole foods or organic local co-op.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 3 tbsp. oil
• 1/3 cup sugar or Splenda
• 1/2 tsp. lemon extract
• 1 cup soy flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 4 tbsp. water

1. Preheat oven to 325 degrees.
2. Mix together the oil and sugar or Splenda in a large bowl. Add the lemon extract and stir.
3. In a separate bowl, sift together the soy flour, baking powder and salt. Sift three times to help "fluff" up the soy flour. Add to the oil/sugar/extract mixture slowly and stir.
4. Stir in the water and mix.
5. Drop teaspoons of dough onto greased cookie sheet. Press down with a fork as you would for a traditional peanut butter cookie. You can add a drop of jelly to the center of each cookie for variety.
6. Bake for 15 minutes.

Tips & Warnings

• Double the recipe to make approximately 40 cookies.
• You can also form the dough into a "log" and chill for 2 hours. Then, slice thinly for a more uniform crisp cookie wafer.
• Don't over mix your dough as soy flour tends to get dense with overworking.