1 cup coconut oil, softened
1/2 cup coconut sugar
1/3 cup applesauce
3/4 cup quinoa flour
3/4 cup white rice flour
1/2 cup + 2 Tbsp tapioca starch
1/2 cup + 2 Tbsp coconut flour
1 tsp vanilla
1/2 tsp salt
2 small lemons, zested and juiced
1 bunch fresh lemon basil, chopped
Cream together coconut oil, sugar, and applesauce. Add vanilla and mix together.
Mix quinoa flour, rice flour, tapioca starch, coconut flour, and salt together. Add to liquid ingredients.
Mix dough until combined. I find it is easier to do by hand, as it feels a bit dry until it is mixed together well. Once mixed, add lemon zest, lemon juice, and chopped lemon basil. Mix by hand until combined.
Roll into a 2 inch diameter log with wax paper. Place in freezer for about 10 minutes, or until it is has hardened just enough to cut.
Slice log about 1/2 inch thick. Place on baking sheet lined with parchment paper. If you choose to add pomegranate seeds, you do it once the cookies are cut and placed on the baking pan. Press each pomegranate seeds individually and gently into each cookie. This is optional but adds a great flavor!
Bake at 350° for 26-28 minutes, until the edges are golden brown.
Store in an airtight container for a few days or keep in freezer until ready to eat!