The lemon cookies with whole grain rice flour are delightful pastries to enjoy with a good tea or for breakfast. These cookies are naturally gluten-free, lactose-free and with very little sugar, ideal for offering to guests with intolerances. With the addition of a little grated coconut, they will have an extra flavor and a rustic texture. The whole grain rice flour is richer in nutrients compared to white rice flour obtained from the peeled rice grain and should therefore be preferred. Particularly rich in B vitamins, vitamin D, magnesium, iron, calcium, and a higher protein content. Biscuit lovers cannot miss the Coconut Cookies with Rice Flour, naturally gluten-free and lactose-free.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my Youtube channel.
Also discover other recipes with rice flour:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 104.50 (Kcal)
- Carbohydrates 14.23 (g) of which sugars 6.03 (g)
- Proteins 1.20 (g)
- Fat 4.87 (g) of which saturated 0.98 (g)of which unsaturated 3.66 (g)
- Fibers 0.59 (g)
- Sodium 33.62 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 3.17 tbsp gluten-free powdered sugar
- 0.25 cup sunflower seed oil
- 1 lemon
- 1 pinch salt
- 2 tsp gluten-free baking powder
- 1.25 cups whole grain gluten-free rice flour
- 0.25 cup grated coconut
- 2.8 tbsp gluten-free powdered sugar
Tools
- 1 Bowl
- 1 Baking tray (non-stick baking tray)
- 1 Mat (or silicone baking mat)
Steps
Wash and dry the lemon well. Grate the zest and set aside. In a bowl, combine the egg, sugar, zest, and lemon juice.
Add the oil with the salt and mix with a whisk until you get a thick and homogeneous cream. Then add the flour with the baking powder and the coconut.
Knead by hand on a work surface dusted with rice flour. Form a loaf and take pieces of dough the size of a walnut, forming balls.
Flatten each ball and pass it in the powdered sugar on one side only.
Arrange on a baking tray lined with parchment paper or a silicone mat with the sugared side facing up.
Bake at 330°F (165°C) in a preheated oven for about 25 minutes.
Remove from the oven and let cool on a wire rack for cakes.
WARNING: Consult the Italian Celiac Association guide and read the ingredients carefully, to ensure they do not contain gluten contamination
Tips
Store the lemon cookies with whole grain rice flour in a jar or closed box for up to 7 days.
Store the lemon cookies with whole grain rice flour in a jar or closed box for up to 7 days.
Do you like my recipes? Then stay always updated by following my page Facebook or the profile Instagram.
Follow me also on Pinterest.
Go back to HOME to discover the latest recipes!
Go back to HOME to discover the latest recipes!
Go back to HOME to discover the latest recipes!
Go back to HOME to discover the latest recipes!
