Gluten Free Lemon Poppy-Seed Cookies |
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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 2 |
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A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from /article/gluten-free-easter-bunny-cookies Ingredients:
2 tablespoons olive oil |
3 tablespoons unsweetened almond milk |
2 tablespoons honey or 2 tablespoons agave nectar |
1 teaspoon pure vanilla extract |
1 lemon, zest of |
1 cup ground almonds |
1/2 cup sorghum flour |
1/4 cup yellow corn flour |
2 tablespoons fine cornmeal |
1 pinch sea salt |
1 tablespoon poppy seed |
Directions:
1. Preheat oven to 350°F and line two baking sheets with parchment.
2. In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
3. In a smaller bowl, combine almonds, flours, cornmeal and salt.
4. Stir dry ingredients into the oil mixture, followed by poppy seeds.
5. On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to 1/4” thickness and cut out shapes with your desired cookie cutter or small glass.
6. Bake for 6-8 minutes. Cool completely on the sheets.
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