These crisp, lemon-coconut cookies are made with our own glutenfree flour mix (recipe follows), and everyone will love their crisp texture and rich flavour. Serve with a cup of tea or coffee, or pair them with your favourite ice cream flavour for homemade ice cream sandwiches.

Makes about 24 cookies

PREP TIME: 20 minutes
CHILLING TIME: at least 1 hour
COOKING TIME: 8 to 12 minutes (per batch)

INGREDIENTS

• 2 cups Gluten-Free Flour Mix
• 1 cup granulated sugar
• 1 cup unsweetened shredded coconut
• 2 tsp baking powder
• ½ tsp baking soda
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• Finely grated zest of 1 lemon

GLUTEN-FREE FLOUR MIX:

• 1 cup white rice flour
• 1 cup corn flour (see sidebar)
• 1 cup almond meal or almond flour
• ½ cup quinoa flour
• ¼ cup cornstarch
• ¼ cup ground flax seed

INSTRUCTIONS

1. In a medium bowl, whisk together the flour mix, sugar, coconut, baking powder and baking soda. Set aside.
2. In a large bowl, whisk together the butter, eggs and vanilla extract.
3. Add the flour mixture and lemon zest to the butter mixture, stirring with a spoon just until the ingredients are combined.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour (the dough will thicken).
5. When ready to bake, preheat the oven to 375°F. Line two large baking sheets with parchment paper.
6. Using a small ice cream scoop or spoon, scoop tablespoonfuls of the dough and form it into balls, 3 inches apart, onto the prepared baking sheets. The cookies will spread a lot, so allow only about six cookies per baking sheet.
7. Bake the cookies until they’re starting to look dry and their edges are golden, 8 to 12 minutes.
8. Remove the cookies to wire racks to cool completely.
9. Repeat with the remaining cookie dough, or store it for another time.

GLUTEN-FREE FLOUR MIX:

1. In a large bowl, whisk together both flours, the almond meal, quinoa flour, cornstarch and ground flax seed.
2. Continue to whisk until well blended, about 2 minutes.
3. The flour mix can be stored in an airtight container in the fridge for up to 3 months, or frozen for up to 6 months.

BAKING DAY SECRETS:

• The unbaked cookie dough can be refrigerated in an airtight container for up to 4 days, so you can enjoy freshly baked, gluten-free cookies any time.
• The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.
• Corn flour—not to be confused with the slightly coarser corn meal—is very finely ground corn which, as its name suggests, is the consistency of flour.