Lemon Poppy Seed Cookies
½ cup butter
A heaping 1/3 cup sugar
Zest and juice of 1 lemon
½ cup almond flour
½ coconut flour
½ brown rice flour
1 tbsp. poppy seeds
½ tsp. baking soda
¼ tsp. salt
These lemon poppy seed cookies remind me of my grandmother’s house, and all of the wonderful visits we’ve had.
My Nannie J always has a batch of these cookies ready when I come to visit her. They are one of my favourites! I love the combination of the tart lemon with the poppy seed. These cookies are light and crisp, and quite frankly, they always disappear too quickly!
I altered the recipe to be gluten-free and used flours, coconut and almond, that are higher in protein and fibre. I really like baking with coconut flour and almond flour. They increase the protein content and have a lower glycemic index, which means that they have less of an impact on raising blood sugar levels. I used a little rice flour to make the consistency as close to the original recipe as possible. I reduced the sugar, which I found allowed the flavour of the lemon to be more pronounced.
For those not used to baking with gluten-free flour, it requires a little more finesse and patience. They tend to be more crumbly than their gluten-filled counterparts, so you don’t want to under bake them. These cookies will also expand, so give them room on the baking tray.
These cookies pair well with tea or coffee, and are the perfect afternoon treat. I hope you enjoy them as much as I do!
Makes approximately 14-18 cookies
- Preheat the oven to 350 °F.
- Using a hand-mixer or stand mixer, cream the butter and sugar until well mixed.
- Add in the egg, lemon zest and juice. Beat until light and fluffy.
- Mix the dry ingredients in a separate bowl, and then add to the butter, sugar and egg and lemon. Mix well.
- Chill the dough overnight in the refrigerator, or for at least 1– 2 hours.
- Take a large spoonful of dough (roughly 3 tbsp) and lightly form it into a ball, and place it onto a cookie sheet lined with parchment paper. Flatten the cookie dough slightly using a fork. Place eight balls of dough onto each sheet.
- Bake the cookies for 10- 11 minutes, or until the edges turn golden brown.
- Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Further ideas and modifications
- You can adjust the amount of lemon zest to meet your tastes.
- If you want to make the cookies grain free, use 3/4 cup almond flour and 3/4 cup coconut flour.
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