Name: Gluten-Free Lemon Poppy Seed Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Ingredients: 1 1/3 cup fine almond flour ¼ teaspoon ground cinnamon ¼ teaspoon salt 1 teaspoon grated lemon zest, packed 4 tablespoons unsalted butter, room temperature ¼ cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1/2 teaspoon almond extract 1 teaspoon poppy seeds plus additional for sprinkling

Scale

Ingredients

1 1/3 cup fine almond flour

¼ teaspoon ground cinnamon

¼ teaspoon salt

1 teaspoon grated lemon zest, packed

4 tablespoons unsalted butter, room temperature

¼ cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

1/2 teaspoon almond extract

1 teaspoon poppy seeds plus additional for sprinkling

Instructions

Preheat oven to 350 degrees. Line a light colored baking or cookie sheet with parchment paper.
In a medium mixing bowl, whisk together the almond flour, cinnamon, salt and lemon zest until well combined. Stir in the softened room temperature butter
In a small bowl, whisk together the maple syrup and extracts, then scrape with a rubber spatula into the dry mix. Stir until well combined. Finally, stir in the poppy seeds.
Transfer dough to prepared sheet using rounded tablespoons. Gently flatten with the palm of your hand. Sprinkle additional poppy seeds on top.
Bake for 12 to 13 minutes until the edges are a very light golden brown. Remove from the oven and cool at least 10 minutes before enjoying. These are delicious at room temperature or out of the fridge.