Ingredients

The following ingredients have 8 Servings
  • 1/2 cup (64g) superfine oat flour (I use Bob's Red Mill gluten-free)
  • 1 cup (112g) superfine blanched almond flour (I used Bob's Red Mill labeled "superfine") SEE NOTES at bottom
  • 2 tablespoons (16g) tapioca starch
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoon baking powder
  • 2 tablespoons (24g) coconut sugar (or white sugar)
  • 1/4 cup (80g) pure maple syrup
  • 2 tablespoons + 1 teaspoon (35g) fresh lemon juice and the zest of 1 lemon
  • 1 1/2 teaspoons (7g) vanilla extract
  • Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
  • I use this scale.

Instruction

  • I really recommend a cookie scoop for these, so they bake up perfectly round and puffy. Using a regular spoon they won't work quite the same and the batter is too sticky to roll into balls.
  • To a large bowl, add the oat flour, almond flour, tapioca starch, salt, baking powder and coconut sugar. Whisk very well to ensure there are no lumps.
  • To the same bowl, add the lemon zest and stir it in. I just zested the lemon right over the bowl.
  • Add the syrup, lemon juice and vanilla and stir well for 1-2 minutes until it becomes thick and sticky.
  • If your batter is already thick and holding shape with a cookie scoop, no need to chill the dough. But if it's kind of soft and loose, place the batter in the fridge to chill for about an hour. This is necessary so that the batter fluffs up and creates soft, cloud-like cookies, as you see in the photos.
  • Due to different brands of almond flour being more fine or not, this can affect how they spread. Also, in addition, I live in a warm, humid climate, which also helps them spread well. If you are in a drier climate or want yours spread out more, slightly flatten the cookies before baking, not too much, just a bit.
  • After the batter has chilled, preheat an oven to 350°F (177°C) and line a sheet pan with parchment paper. Using a 1 1/2 inch cookie scooper, drop 12 cookie scoops onto the pan. They should hold their shape as in the photos. If you weighed correctly, they should hold. If your cookie scoops are not holding their shape (too runny), either your measurements are off or you didn't use a superfine almond flour, which will cause the batter to be too wet. This will make your cookies bake up flatter. If yours seems too wet, to where it is a bit runny, then add 2 more tablespoons of almond flour if your first cookie scoop is not holding it's shape. I did not flatten them at all and mine spread and puffed up as you see in the photos.
  • Bake for about 10-12 minutes until the edges are just beginning to turn a warm golden brown. Mine were done at 12 minutes. Cool on the pan for 10 minutes and use a thin spatula to carefully transfer to cool completely on a rack. These cookies are best the first day. They are still good by the 2nd day, but they do become almost too soft and crumble some.