Allergy-friendly / AIP Lemon-Glazed Sugar Cookies



For the cookies:

  • 1 pouch eat G.A.N.G.S.T.E.R. Sugar Cookie Mix
  • ¼ cup coconut oil, melted
  • 6 TBSP maple syrup
  • 1 TBSP water
  • 1 TBSP lemon juice
  • 1 TBSP lemon zest

For the glaze:

  • ¼ cup arrowroot or tapioca flour
  • 2 tablespoons maple syrup
  • 1½ teaspoons lemon juice

1. Preheat oven to 350F.

2. Zest 1 lemon, then juice same lemon for 1 TBSP lemon juice.

3. Mix cookie dough following directions on the back of pouch, replacing 1 TBSP of water with 1 TBSP of lemon juice. Add lemon zest. Mix well.

4. Place 1 inch dough balls on parchment-lined cookie sheet. Bake 8-10 minutes.

5. While cookies bake, make the glaze. In small bowl, combine arrowroot/tapioca, maple syrup and lemon juice.

6. Remove cookies from oven and allow to cool. Drizzle glaze atop cooled cookies and ENJOY!