Lemon Poppyseed Cookies

Lemon Poppyseed Cookies
Prep time
Total time
Serves: 10
  • 1 cup brown rice flour
  • 2 Tbsp. quinoa flakes
  • 1½ Tbsp. poppy seeds
  • ⅓ cup coconut sugar
  • 2 tsp. lemon zest
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 3 Tbsp. maple syrup
  • 2 Tbsp. lemon juice
  • 1½ tsp. vanilla extract
  • 3 tsp. coconut oil
  1. Preheat oven to 350°F.
  2. In a bowl combine flour, poppy seeds, sugar, lemon zest, salt, baking powder and baking soda. Stir until well combined.
  3. In separate bowl, combine maple syrup, lemon juice, oil and vanilla. Mix wet in with dry. (Be careful not to over mix).
  4. Scoop batter onto baking sheet lined with parchment paper. Scoops should be rounded-tablespoon-sized. Give plenty of room as they will spread out a lot. Bake for 10 minutes.
  5. Let cool 1 minute on pan before moving to a plate or cooling rack.


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