If you like lemon, you will LOVE these cookies with their intense flavor. They are gluten-free of course...this is my modified version of a recipe from "Bake Deliciously" Gluten and Dairy Free Baking by Jean Duane
1/2 cup extra virgin olive oil
1/2 cup agave nectar
4 tsp. vanilla extract
2 tsp. liquid lecithin
1 tsp lemon oil
1 cup whole grain sorghum flour
1/2 cup whole grain amaranth or rice flour
4 TBS arrowroot powder
2 TBS lemon zest
1/4 tsp baking powder
pinch of salt
Optional: Sprinkle tops of cookies with turbinado raw cane suger before baking.
Mix wet ingredients in small mixing bowl by hand, making sure the mixture is well combined. Add dry ingredients.
Drop one teaspoon of dough per cookie onto parchment paper. Leave room for cookies to spread. Bake at 350 degrees F. for 9 to 12 minutes, til edges of cookies are just barely browned. Let cookies cool for a few minutes after removing from oven before removing from the parchment so they won't crumble.
Delicious served with fruit.