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.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 350F and line a baking sheet with parchment paper.
- 2
In a mixing bowl, mix almond flour, powdered sugar, egg, and yuzu juice until a dough forms.
- 3
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.
- 4
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.