2 cups brown rice flour
1 teaspoon baking powder
1 teaspoon baking powder
1/2 teaspoon xanthum gum
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1/2 cup coconut oil, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/4 cup rice milk
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon poppy seeds
1/2 cup coconut oil, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/4 cup rice milk
1/2 teaspoon vanilla
1 Tablespoon Lemon juicezest of one lemon
DIRECTIONS:
Preheat the oven to 375 degrees or (325 for convection baking). In a medium bowl, combine the rice flour, baking powder, xanthum gum, salt, baking soda and poppy seeds. Set aside.
Preheat the oven to 375 degrees or (325 for convection baking). In a medium bowl, combine the rice flour, baking powder, xanthum gum, salt, baking soda and poppy seeds. Set aside.
In a large bowl, cream the coconut oil and sugars together until light and fluffy, about 3 minutes. Add the egg, vanilla, lemon zest, lemon juice and mix well. Add the dry ingredients and rice milk. Mix well. If using the coconut oil, let the mixed batter sit in the fridge for a few minutes to harden (just enough so that it holds form, otherwise when you bake them they'll melt too fast all over the pan)
Drop the dough by small tablespoonfuls onto a greased or lined baking sheet. Bake for 10-12 minutes, until the edges are set. The cookies should be puffy and fairly light in color when they are finished baking. Remove from the oven and let cool for 1-2 minutes on the baking sheet. Move the cookies to a wire rack to cool completely.
Recipe Adapted from: Mels Kitchen Cafe
