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You won’t believe me if I tell you these are gonna be the easiest and tastiest gluten free (and dairy free) cookies you’ll probably every have….and they only have 4 ingredients. I know y’all will just fall in love with my Gluten Free Lemon Sugar Cookies.
Cake mix cookies…oh how I used to love making these super easy treats. I knew there must be a way to make them allergy friendly, so a lot of research and a couple trial batches and I knew I had to share these cookies with y’all! The problem was figuring out how to make crinkle cookies without eggs and by adding some additional flavors without a flavored cake mix (cuz we all know there are no fancy flavored gluten free cake mixes).
If you want to a couple drops of yellow dye, go for it. However, I prefer the natural hint of yellow that the lemons give the cookies. Plus you can see the specks of lemon zest this way when you bite into one of these amazing cookies. They are tender and full of amazing lemon flavor.
Here’s your warning…my favorite gluten free cake mix is the Betty Crocker brand, so that’s what I used. I have not tried this with any other brand as I find the other’s too gritty or lack any real flavor. (This is not a sponsored post for Betty Crocker…Betty Crocker has no idea who I am, it’s just an honest gluten free gal’s observation).
Nutrition Information:Yield: 16 Serving Size: 1 cookie
Amount Per Serving:Calories: 172 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 20mg Sodium: 72mg Carbohydrates: 22g Fiber: 0g Sugar: 18g Protein: 1g
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