You are here

Lemon Poppy Seed Cookies

Like all of my recipes, this is gluten-free, dairy-free, grain-free, soy-free, paleo, sugar-free, and cane sugar-free.
  Blanched almond flour 1 3⁄4 Cup (28 tbs)
  Sea salt 1 Pinch
  Grapeseed oil 2 Tablespoon (Leveled)
  Agave 2 Tablespoon (Leveled)
  Vanilla extract 1 Tablespoon (Leveled)
  Lemon zest 1 Tablespoon (Leveled) (This should be 1 packed tablespoon)
  Poppy seeds 1 Tablespoon (Leveled)

1. Preheat oven to 350 degrees F.
2. Grate lemon zest.

3. In a bowl, mix the dry ingredients, which is blanched almond flour and sea salt.
4. In another bowl, take the wet ingredients, grapeseed oil, agave, vanilla extract and lemon zest. Mix it.
5. Combine the wet ingredients with the dry ingredients and mix it well.
6. Add poppy seeds and fold it in the batter.
7. Grease the cookie sheet with grapeseed oil.
8. Add spoonfuls of the batter to the cookie sheet and flatten it.
9. Bake it for 10 to 12 minutes or until the edges are golden brown.
10. Keep it aside to cool for 10 minutes.

11. Serve Poppy Seed Cookies with tea or coffee.

Recipe Summary

Difficulty Level: 
American, Snack
Preparation Time: 
10 Minutes
Cook Time: 
12 Minutes
Ready In: 
22 Minutes
Looking to make a mild flavored cookie to have it with tea or coffee? Try this Poppy Seed Cookies! They are great snacks to have midday or any time of the day. The light taste of the cookie makes it a great accompaniment to go with tea or coffee.

Rate It

Your rating: None
Average: 3.6 (4 votes)