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Chef Kendra’s dairy-free, melt-in-your-mouth lemon cookies will be your go-to gluten-free summer treat.

Soft Lemon Cookies

Makes 20 cookies


For the cookies:

  • 1 ½ C. gluten free, all-purpose flour
  • 1 ¼ t. guar gum
  • 1/3 C. tapioca starch
  • ½ t. baking powder
  • ¼ t. sea salt
  • 2/3 C. powdered sugar
  • grated zest from 2 lemons
  • ¾ C. butter-flavored shortening
  • 1 t. baking soda + 1 T. white vinegar
  • 1 t. vanilla extract
  • 3 T. fresh lemon juice

For the glaze:

  • 1 c. sifted powdered sugar + 2 t. fresh lemon juice


  1. Preheat oven to 325˚ F and line two baking sheets with parchment paper. Set aside.
  2. In a medium bowl whisk together the All-Purpose Flour Mix, guar gum, tapioca starch, baking powder and sea salt. Set aside.
  3. In the bowl of a mixer, whip together the powdered sugar, lemon zest and butter-flavored shortening for 1 minute.
  4. Add the baking soda/vinegar mixture and vanilla extract and blend.
  5. Add the flour mixture and blend together. Add the lemon juice to loosen adding more lemon juice to help the mixture come together, if needed.
  6. Scoop dough by the tablespoon and roll into a ball. Gently flatten with the palm of your hand and place in the oven to bake for 8-9 minutes or until just set. You do not want to overcook these!
  7. Cool and then drizzle generously with the glaze.