I am so proud of my Momma – she’s made some major changes in her diet in the last few months and she’s looking and feeling fabulous!
After reading Wheat Belly, she decided to switch to a gluten-free lifestyle. She’s also taken on dairy-free living. And refined sugar-free living.
Yes, she’s a superstar! And she also happens to be an amazing and supportive Mother. I can’t imagine where I’d be if it weren’t for her love in my life.
My Mom and I share a love for many things (chocolate, baking, sweet treats, good books). One of our favorite loves is the combination of lemon and poppy-seed.
This Lemon Poppy-Seed Cookie recipe is for her. I wanted to create something she would love for Mother’s Day. These cookies are perfectly tart and they go so well with a cup of tea. Oh, and my Mom loved them.
They also happen to be loaded with some of my favorite gluten-free and dairy-free ingredients. And did you know poppy-seeds are good for you? Poppy-seeds are an excellent source of essential fatty acids, fiber, and minerals.
Lemon Poppy-Seed Cookies
¾ cup coconut oil, room temperature
2 tablespoons lemon juice
½ cup agave or maple syrup (I used agave)
2 tablespoons psyllium husks
1 teaspoon vanilla
2 ½ cups almond flour
1 teaspoon baking powder
½ teaspoon sea salt
3 teaspoons lemon zest
1 tablespoon poppy-seeds, plus extra for sprinkling
Preheat oven to 350 degrees. Line a baking tray with parchment paper or a silpat.
In the bowl of your mixer, cream coconut oil for 3 minutes (to get all of the lumps out). Add lemon juice, agave, psyllium husks and vanilla. Mix until well combined.
In a smaller bowl, whisk together almond flour, baking powder, and sea salt. Stir in lemon zest and poppy-seeds.
Add dry ingredients to wet ingredients and stir until well combined. Roll tablespoonfuls of dough and place 2 inches apart on baking sheet. Press gently with the palm of your hand and sprinkle with extra poppy-seeds.
Bake at 350 for 10-12 minutes. Watch them! The edges like to brown quickly. Remove from oven and let cool on baking sheet for five minutes. Remove and transfer to a wire rack to cool completely.
Makes 24 cookies