Lemon Poppyseed Cookie Recipe: Paleo, Gluten Free, Organic

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Lemon Poppyseed Cookies: Paleo, Gluten Free, Organic

Hi Everyone!

These cookies turned out so good (my husband gobbles them up, too) that I wanted to share them here.

All of these measurements are approximate, but it worked well for this batch:

Dry Ingredients: 

1 1/2 cups almond flour

I scoop of Jay Robb Vanilla Protein (can be any vanilla protein you use)
2 tablespoons of poppy seeds
1 tablespoon of lemon zest and 1 tablespoon of lemon juice
1 teaspoon of sea salt
1 tablespoon of stevia

Wet Ingredients: 

2 tablespoons of grapeseed oil
2 egg whites
1/2 tablespoon vanilla extract

Instructions:

-Mix the dry ingredients in their own bowl. Do the same for the wet ingredients.
-Pour the dry ingredients slowly into the wet ingredients until they are combined.
-Bake at 350 degrees for 5-7 minutes on a greased baking sheet (will take up two whole baking sheets).

Enjoy! They are a real (& healthy) treat.

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7 thoughts on “Lemon Poppyseed Cookie Recipe: Paleo, Gluten Free, Organic”

  1. Thanks for the recipe, but why is there no lemon in your “lemon poppyseed” cookies? I added lemon juice and zest to mine, they turned out ok, but kind of dry.

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    1. Thank you for pointing that out–it was an oversight. I updated the amounts that I used in the recipe. Mine turned out on the dry side, too. They are more of a scone texture. I have seen other recipes that use almond flour instead–that might help make the consistency more moist since almond flour contains a lot more fat than coconut flour.

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  2. I am not impressed! They taste wonderful before baking. Baking has led to them flattening out. Scooped on the pan and they come out flat! What did I do wrong? I even waited till the dry absorbed some of the wet. Also, I had to bake them for twice as long for them to be – not doughy – inside. Please help!!!

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    1. Thank you for sharing that you tried them! I found that I could improve upon the texture and so I’ve tweaked the recipe. The coconut flour tends to dry them out and the almond milk added too much liquid and perhaps not enough “fatty” texture to the batter. Anyways, if you want to give them another try, this new recipe is definitely improved. Don’t refer to the photo for reference–they are perhaps even better if you use a cookie cutter, and then expect them to become flat during/after baking. Thanks, Denise!

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