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Coffee Chat: Coffee of the Month and Lemon Crinkle Cookies Recipe


Happy April to you! And since we’re running headlong into spring, we have a

couple things to share with you that we think fit the theme. This month's featured bean is...

Organic Colombia Sierra Nevada

This is the first time we’ve carried a bean from Columbia, and it’s pretty tasty. At a

light roast it’s lemony, which is why it seemed appropriate to go with this month’s

recipe. At a medium light roast it was nutty but still bright, with a bit of a citrusy

finish. It is shade grown on a bird-friendly estate, and naturally fertilized with

compost originating from coffee pulp and other natural elements.

This bean at a light roast will pair well with any of your favorite lemon goodies,

bringing out the wonderful citrus in your treat without overpowering it.


Today’s featured recipe – Gluten Free Lemon Crinkle Cookies

These are super easy, super tasty, and you won’t believe they’re gluten free! Try

these for Easter or your next baby or bridal shower. Or just make them because

it’s Monday!


  • ¾ cup sugar

  • Zest of 2 lemons

  • 5 T unsalted butter, melted and cooled

  • 1 t vanilla extract

  • 2 large eggs, room temperature

  • 2 T lemon juice, freshly squeezed

  • 2 cups gluten flour blend (without xanthan gum)

  • ½ t xanthan gum (omit if your blend already includes this)

  • 1 t baking powder

  • ¼ t salt

  • ½ c sugar (for coating the cookies before baking)

  • ¾ c powdered sugar (for coating the cookies before baking)

Instructions for making the dough:

Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the

zest into the sugar. This helps release more essential oils from the zest.

Add the melted butter and vanilla, and whisk until combined.