Lemon Poppyseed Cookies
Prep time
Total time
Author: The Seasonal Diet
Serves: 10
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- In a bowl combine flour, poppy seeds, sugar, lemon zest, salt, baking powder and baking soda. Stir until well combined.
- In separate bowl, combine maple syrup, lemon juice, oil and vanilla. Mix wet in with dry. (Be careful not to over mix).
- 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.
- Let cool 1 minute on pan before moving to a plate or cooling rack.
