Gluten Free Lemon Poppy - Seed Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 tbsp olive oil 3 tbsp unsweetened almond milk 2 tbsp honey or brown rice syrup1 tsp pure vanilla extract zest of 1 lemon1 cup ground almonds 1/2 cup sorghum flour 1/4 cup yellow corn flour 2 tbsp fine cornmeal pinch sea salt 1 tbsp poppy seeds
Preheat oven to 350°F and line two baking sheets with parchment.
In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
Stir in ground almonds, flours, cornmeal and salt.
Stir dry ingredients into the oil mixture, followed by poppy seeds.
On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to ¼” thickness and cut out shapes with your desired cookie cutter or small glass.
Bake for 6-8 minutes. Cool completely on the sheets.
Serving Size: Makes 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
Stir in ground almonds, flours, cornmeal and salt.
Stir dry ingredients into the oil mixture, followed by poppy seeds.
On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to ¼” thickness and cut out shapes with your desired cookie cutter or small glass.
Bake for 6-8 minutes. Cool completely on the sheets.
Serving Size: Makes 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 85.9
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 2.8 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 1.5 g
- Protein: 2.1 g
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