Gluten and Dairy Free Spiced Lemon and Sultana Cookies

serves / makes 8 large cookies
15 prep time
15 mins cooking time


Nothing smells better than warm cinnamon coming from the oven and these cookies baking in the oven smell amazing. The sweetness of the spices are balanced out by the zestiness of the lemon. As you probably noticed from the amount of my recipes that contain cinnamon I’m a huge fan. If you aren’t as crazy about cinnamon as I am you can omit the spices from these cookies and still end up with a lovely lemon and sultana cookie.

If you don’t finish these cookies or want to make something in advance they actually freeze very well. Either defrost them at room temperature for a few hours before enjoying or pop in the microwave for 30 seconds – the slightly warm cookie tastes very nice.




  • 110g dairy free spread
  • 80g caster sugar
  • 1 egg
  • 175g gluten free self-raising flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 75g sultanans
  • zest of one lemon


lemon cookies

  1. Preheat the oven to 180 oC
  2. Cream together the dairy free spread and caster sugar until light and fluffy
  3. Add the eggs and beat until well combined
  4. Stir in the gluten free flour, cinnamon, ginger, nutmeg, sultanas and lemon zest
  5. Divide the cookie dough into 8 balls
  6. Place on a line baking sheet and flatten into discs
  7. Bake for 15 minutes
  8. Place on a wire rack to cool

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