Gluten-Free Lemon Poppy Seed Cookies-

  • Serving Size1 muffin

    Ingredients

    • 1/2 cup cold butter, cubed
    • 1 cup Swerve (confectioner style)
    • 1 Egg
    • 1/2 tsp Pure Vanilla Extract
    • 1 T Fresh Lemon Juice
    • 1/2 T Lemon Zest (about 2 lemons for me. reduce to the zest of 1 lemon for a more mild flavor
    • 1.5 cups almond flour
    • 1 tsp Baking Powder (homemade - see recipe)
    • 1/8 tsp Baking Soda
    • 1/4 tsp Salt
    • 1-2 T poppy seeds

    Directions

    1

    Preheat oven to 350 degrees.

    2

    Cream butter and Swerve for 4 minutes until light and fluffy. Add egg, vanilla, lemon juice, and lemon zest and mix until blended.

    3

    Mix in flour, baking powder, baking soda, and salt and mix just until combined.

    4

    Stir in poppy seeds.

    5

    Drop dough onto a parchment-lined baking sheet.

    6

    Bake for 8-10 minutes. 

    7

    Sprinkle with granulated Lakanto monkfruit. (optional)

     

    * homemade baking soda – 2 parts cream of tartar to 1 part baking soda. I usually do 2 T of cream of tartar and 1 T baking soda and finds it lasts a while before I need to make more. 

     

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