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Gluten-Free Lemon Basil Diamonds

Gluten-Free Lemon Basil Diamonds

Yields: about 24 - 1 1/2” Cookies


3 oz. Butter

2 oz. Coconut Oil

3 1/2 oz. Sorghum Flour

3 1/2 oz. White Rice Flour

2 oz. Confectioners’ Sugar

1/2 tsp. Salt

1/4 tsp. Vanilla Extract

1/4 tsp. Lemon Extract

1/4 tsp Orange Extract

To Taste Fresh Basil (finely chopped)


  • Combine dry ingredients together in a mixing bowl.

  • Add the coconut oil and butter that is cut into small pieces.

  • Add the vanilla, lemon, orange extract, and basil.

  • With a paddle attachment, mix the ingredients until it forms a solid mass.

  • Roll into a log about 1 1/2-inches thick using parchment or waxed paper.

  • Refrigerate for at least two hours or overnight.

  • When you are ready to bake them, remove from refrigerator and let the dough warm up a bit. Cut the log into 1/4-inch slices. Press the slices in crystalized sugar to coat the top. Place them on a parchment lined sheet pan sugar side up.

  • Pre-heat the oven to 350° F and bake them until the sides begin to brown.

  • Remove from oven and let them cool for about ten minutes before transferring them to a cooling rack. Allow them to cool completely before serving or store them in an airtight container.


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