Iced Lemon Cookies

Cookies
½ cup 1 tbsp Coconut flour
½ tsp baking powder
½ tsp salt
¾ cup granulated sugar
3 Tbsp lemon zest
½  cup unsalted butter, at room temperature
1 egg
¼ cup fresh squeezed lemon juice
1 tsp vanilla extract
1 Tbsp White chia seeds flour*
3 Tbsp water


Icing
1 cup powdered sugar, sifted
2 Tbsp fresh lemon juice

Instructions

1.     Preheat the oven to 350 F.
2.     In a small bowl combine Chia seeds and water. Stirring slightly until a gel forms. Should look like the consistency of an egg. Set aside
3.     Combine the flour, baking powder, and salt together in a bowl. Set aside.
4.     With clean fingers, rub the sugar and lemon zest together until fully incorporated. Combine with the butter in the bowl of a stand mixer, and cream together on medium-high until light and fluffy (4-6 minutes), scraping down the sides of the bowl as needed.
5.     Add the egg, mixing until incorporated, then the lemon juice, chia mixture, and vanilla.
6.     Combine the wet and dry ingredients, and mix until just combined.
7.     Chill the dough for 30 minutes before rolling into slightly flattened 1oz balls and baking on a parchment-lined cookie sheet for 20-22 minutes. The edges will be set but the tops of the cookies should not brown.
8.     Let the cookies fully cool before whisking the powdered sugar and lemon juice together for the icing. Dip each cookie into the glaze. Set aside till the icing is set

    Serve and enjoy.

*If you can’t find white Chia flour you can use black Chia flour instead it will just change the coloring of the cookie. Also if you can just find the seeds in either white or black you can either use the seeds as is or grind them into a flour.

*Instead of Chia you can use unflavored gelatin and you would just mix 1 Tbsp into the lemon juice and wait for it to gel. Or you can add another egg.