4 Ingredient Yuzu Cookies
No stand mixer, no gluten, no problem! These super easy yuzu cookies use just four basic ingredients (and one optional one for decoration) and are as simple as mix and bake. They're naturally gluten free and have over 4g of protein and almost 2g of fiber per cookie.
Ingredients
- 1 1/2 cup almond flour 150g
- 1 1/4 cup powdered sugar 130g
- 1 large egg
- 1 tbsp yuzu juice
- 1/4 cup granulated sugar for dusting optional
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a mixing bowl, mix almond flour, powdered sugar, egg, and yuzu juice until a dough forms.
- Scoop dough into 8 to 10 cookie dough balls. A 2 tbsp cookie scoop works well for this. Optional: dunk cookie dough balls in granulated sugar for decoration.
- Arrange cookies on the baking sheet and bake for 12 to 14 minutes or until the bottoms are just barely starting to brown. Allow cookies to cool completely before lifting them off the sheet. Leftovers keep for three to five days in an airtight container at room temperature.
Notes
- I kept this a four ingredient cookie recipe, but you can add more optional ingredients if you'd like to play with the flavor a bit. Consider adding a pinch of salt or a 1/4 teaspoon of extract (almond, vanilla, elderflower, orange blossom are all great choices). You could also add a drop of yellow food coloring if you'd like a brighter yellow color. Of course, if you have actual fresh yuzu, feel free to add in the yuzu zest as well for more of a citrus punch.
- You can turn these into lemon or lime cookies by substituting the juice for lemon or lime juice with zest.