Gluten Free Lemon Poppy - Seed Cookies

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Gluten Free Lemon Poppy - Seed Cookies calories by ingredient


Introduction

A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from http://www.parenting.com/article/gluten-fr
ee-easter-bunny-cookies A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from http://www.parenting.com/article/gluten-fr
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Number of Servings: 16

Ingredients

    2 tbsp olive oil
    3 tbsp unsweetened almond milk
    2 tbsp honey or brown rice syrup
    1 tsp pure vanilla extract
    zest of 1 lemon
    1 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

Directions

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.