I’m currently snacking on these tangy little morsels as I type this. Crumbs trailing from my plate to the keyboard. And I don’t even care.
And P.S. they are DE-LIGHTFUL with a mug of hot tea. It’s been quite rainy and overcast here in Arizona lately, so I’ve been trying to bake and cook up some sunny recipes over at Nosh and Nurture to entice Spring. I love this time of year, when it’s still a little cool and you can picnic and go hiking before the state turns into a 115 degree inferno.
It’s a funny story how I stumbled upon making these cookies. I was grocery shopping the other day and I came across an ADORABLE ceramic berry basket. It was a cheerful shade aqua blue, (one of the primary colors of my kitchen) and I had to have it. A total impulse buy. But when I got it home I realized I didn’t have any berries to put in it so I filled it with lemons. Lemons that had no set plan for where they would end up, as I’m usually not big on citrus. Squeezed over a grain-free chow mein dish perhaps? Added to a smoothie? And then, as I was up late writing last night I got an intense craving for COOKIES.
And the fruit had found it’s home. It took some experimenting as I turned my kitchen into cookie bake-off central. I used various flours to try to find the right combination and in the end my gluten-free oat flour took the cake… er, cookie.
The end result is a soft, zesty cookie that is naturally sweet with a citrus kick. If you like your cookies crunchy, pop them in the fridge to set for a while before enjoying. If you aren’t a huge citrus fan, check out these scrumptious Coconut Chocolate Chip Oatmeal Cookies….they’re gluten free too!
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