Grain-Free Lemon Sugar Cookie Bars

You've all heard my spiel about food sensitivities.  I was miserable, I turned out to be sensitive to a boatload of foods, I eliminated those foods, and now I feel better.

But the better I feel, the more I notice when certain foods make me feel uncomfortable.  And I've come to the conclusion that, in general, I need to avoid eating grains.  All grains.  No wheat, no corn, no rice, none of them.  So now I'm pursuing a way to give up these foods without living on fruits and veggies alone.  I like to bake and bake I will, even if it means getting a little creative.

So, here is my adaptation of a favorite cookie recipe.  Please, only attempt these cookies in bar form, OR use shortening instead of the coconut oil.  If you make drop cookies as is, they will run all over your oven and start a fire (I kid you not).

Grain-Free, Dairy Free Lemon Sugar Cookie Bars

1/2 cup coconut oil, chilled
2/3 cup sugar
1 egg
pinch lemon zest
1/2 cup potato starch
3/4 cup tapioca starch
3/4 tsp  baking soda
1/3 cup lemon juice

Preheat oven to 350 degrees.

In large bowl, beat coconut oil and sugar until smooth.  Add egg and mix well.  Add remaining ingredients except lemon juice and mix until lumps are gone.  Slowly stir in lemon juice.

Pour into greased 8x8 square pan.  Sprinkle top with additional sugar.  Bake 15 minutes or until toothpick tests done.