Ingredients
- 85 g (⅔ cup) gluten free flour blend 1
- 130 g (1 cup) gluten free flour blend 3
- 100 g (½ cup) caster sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 Tablespoon lemon zest
- 120 ml (½ cup) vegetable oil
- 2 large pasteurized egg yolks
- 2 large eggs
- ¾ teaspoon vanilla essence
- 2 Tablespoons milk
Directions
- Preheat oven to 190°C (375°F) and spray a baking tray with nonstick cooking spray.
- Place flours, sugar, salt, baking powder, and lemon zest into the dry container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase to the highest speed. Blend for 15 seconds. Set aside.
- Place oil, eggs, vanilla and milk into the Vitamix standard container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase to the highest speed. Blend for 15 seconds.
- Pour wet ingredients into a bowl. Fold in dry ingredients and mix to incorporate.
- Scoop onto prepared sheet tray. Bake for 14-16 minutes
Notes
Add chocolate for dipping cookies
