Light Lemon Cookies (gluten-free, soy-free, vegan)

Ingredients

3 cups Gluten-Free Baking Flour (or your own mix of almond, rice, tapioca etc.)
3/4 cup  sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup almond milk (or other non-dairy milk)
6 Tablespoons light tasting oil
1/4 cup fresh lemon juice (juice of 1 whole fresh lemon)

Zest of one lemon (optional)

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside

2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

3. Add the non-dairy milk, olive oil, lemon juice, and optional lemon zest and stir to combine. The dough should be soft, but not too sticky. Add liquid or more flour to adjust the consistency to be something like very soft playdough.

4. Scoop up about 1 Tablespoon of dough and roll into a ball, place it on the prepared cookie sheet and slightly flatten

5. Bake the cookies in the oven for 12 minutes, or until very lightly browned on the edges.