Gluten-Free Lemon Ginger Cookies

Citrusy, crispy, wholesome and oh-so-dreamy Gluten-Free Lemon Ginger Cookies.

Love all things lemon?! Then you are going to love these. They are sweet and buttery (no butter, though) and undetectably healthy-ish, vegan and gluten-free.

I don’t follow a gluten-free diet (cause bread is awesome!), but I love using different ingredients for an extra dose of nourishment. These are made with oat flour and ground almonds, so they are gluten-free, fiber-rich and nutrient-packed. But don’t let all the healthy stuff fool you, these lemon ginger cookies are such a lovely treat. They are quick, super easy to make and delicious with a cup of tea.

If you try these vegan lemon ginger cookies, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

Gluten-Free Lemon Ginger Cookies

These vegan, wholesome and so addictive Gluten-Free Lemon Ginger Cookies are the perfect afternoon treat. So delicious, even your non-vegan friends will love them.

Prep Time 10

Cook Time 15

Servings 9

Ingredients

DRY INGREDIENTS:

½ cup oat flour
¼ cup raw almonds
⅓ cup + 1 Tbsp coconut sugar
2 Tbsp tapioca starch
¾ tsp ground ginger
½ tsp baking powder

WET INGREDIENTS:

3 Tbsp runny tahini*
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp lemon zest

Instructions

Preheat the oven to 350 °F / 175 °C.
Grease a baking sheet with a little olive oil. Or you can use parchment paper.
In a high-speed blender (or food processor), blend almonds until you reach a floury consistency.
Mix all dry ingredients, including ground almonds, in a medium bowl.
Place runny tahini, olive oil, lemon juice and lemon zest in a small bowl. Whisk until well combined. (Don't let this mixture sit for too long or it might curdle)
Add the wet mixture to the dry mixture and stir to combine.
Use your hands to shape the dough into 9 balls. Flatten the balls with the palm of your hands (cookies should be 1/5 inch or 5 mm thick) and place them on the prepared baking sheet leaving 2 to 3 inches (5 – 8 cm) of space between each cookie, they will spread out as they bake!
Bake for 12 - 15 minutes or until the edges are starting to slightly brown.
Remove from the oven and allow them to cool for a few minutes. They will still be very soft, so try not to touch them for the first few minutes, but they’ll become firmer as they cool down. After 10 minutes you can transfer them to a rack.
Enjoy!