Lemon Sugar Cookies Recipe

I love cookies! In fact they are a bit of my downfall. I love munching so cookies seem like the perfect option. What I don't like is how I feel afterwards, full and tired. The solution is using ingredients that is digestible. I have played around with several different types of flour substitutes but this one takes the cake! Einkorn Pancake and Waffle Mix! I know you are thinking "PANCAKES MIX FOR COOKIES!?!" Yep, thats what I'm using. The mixture of the ancient grain-Einkorn is easy on the tummy and is super flexible to use in almost any quick recipe! Enjoy!

Ingredients (Makes approximately 2 dozen cookies) • 1 ½ cup Einkorn Pancake and Waffle Mix • ¼ tsp baking soda • ½ tsp baking powder • ½ cup butter (may substitute coconut oil) • ¾ cup raw cane juice crystals (*Raw cane juice crystals are the crystalized remains of sap extracted from sugar cane. It does not undergo the same degree of processing that refined white sugar does.)

• 1 large egg • ½ tsp vanilla extract • 5-6 drops Lemon essential oil

Directions

Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and raw can juice crystals until smooth. Beat in egg, vanilla, and Lemon essential oil. Gradually blend in the dry ingredients. Roll dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

In the comment section, let me know how you incorporate essential oils into your cooking!