Gluten-Free Lemon Mint Cookies (Vegan)



1 cup sorghum flour (136 grams)

1/3 cup tapioca starch (43 grams)

2/3 cup organic cane sugar (143 grams)

1 teaspoon baking powder

1/2 teaspoon sea salt

6 tablespoons unsweetened applesauce (101 grams)

6 tablespoons coconut oil, melted (75 grams)

1/2 teaspoon pure vanilla extract

zest of 1 large Meyer lemon

1 tablespoon minced fresh mint


  1. Preheat the oven to 350 degrees F.
  2. Whisk together the sorghum flour, tapioca starch, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk together the applesauce, oil, vanilla, lemon zest and mint. Pour into the dry ingredients and stir until completely mixed.
  4. Separate into twelve balls and flatten each slightly on an ungreased cookie sheet.
  5. Bake for 13 minutes. Let cool on the cookie sheet for a few minutes before transferring to a cooling rack.

Yield: 12 cookies

©Iris Higgins