Sprouted Lentil Flour Lemon Cookies
  • 3/4cup organic butter, softened
  • 1cup coconut sap sugar (or sweetener of choice)
  • 2tablespoons honey
  • 1 egg, pastured or organic
  • 2 1/2cups sprouted lentil flour (or sprouted flour of choice)
  • 1teaspoon each: baking soda, ground ginger, allspice, and lemon zest
  • Pinch of sea salt
  1. Preheat oven to 375 degrees.
  2. Line a cookie sheet with parchment.
  3. Cream butter, sugar, and honey in a large bowl. Beat in the egg.
  4. Gradually sift the flour, salt, baking soda, ginger and allspice together. Stir into the creamed mixture. Add the lemon zest and mix thoroughly.
  5. Form the dough into 30 or so balls (about 1 rounded tablespoon each). Space them about 1" apart on the cookie sheet and flatten slightly with a spatula. Sprinkle additional sugar on top.
  6. Bake for 10 minutes until the cookies are light brown. Cool on wire rack.
  7. Sprinkle with cinnamon (optional) for an extra zing.