Ingredients

The following ingredients have 4 Servings
  • 1/2 cup maple syrup
  • 4 tablespoons vegan butter (soft)
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon lemon extract
  • 1 cup all-purpose gluten-free flour
  • 1/3 cup tapioca flour ((plus more for rolling out))
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt (preferably pink Himalayan)
  • 1 cup confectioners' sugar
  • 1-2 tablespoons warm water
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon grated lemon zest

Instruction

  • Preheat the oven 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
  • In a large bowl, combine the maple syrup, butter, lemon zest, and lemon extract. Stir in the gluten-free flour, tapioca flour, baking powder, and salt until it forms a dough. Wrap the dough in parchment paper or wax paper and refrigerate for 1 hour.
  • Lay parchment paper on the counter and sprinkle generously with tapioca flour. Place the dough on top and sprinkle lightly the rolling pin and dough with tapioca flour. Roll the dough to about 1/4 inch thick. Using a 1.5-inch round cookie cutter, cut the dough into rounds. Repeat with remaining edges until all of the dough is complete (will be about 36 cookies). Divide the cookies between the 2 prepared baking sheets and bake for 8 minutes. Let cool for 3 minutes on the pan, then transfer to a rack to cool completely.