Lemon Poppy Seed Shortbread
Rich and buttery, these lemon poppy seed shortbread cookies are gluten-free and paleo making them a fun holiday treat that everyone can enjoy.
Shortbread is traditional Scottitsh baked good made from one part sugar, two parts butter and three parts flours. It is crisp and flaky while still being rich and buttery and pairs perfectly with any cup of tea or coffee. Although I don’t think there is anything inherently unhealthy about traditional shortbread, it is made with real food after all, I recognize that not everyone can eat flour for different dietary reasons, so this almond flour version is a fun alternative to the classic recipe. I’ve already shared an orange cranberry shortbread recipe in my Healthy Holiday Treats eBook, so this lemon poppy seed shortbread is just another fun flavour you can add to your repertoire.
The almond flour in this recipe provides a nice crumbly base for the shortbread, while the arrowroot powder helps to give them a little extra starch to help create crispy texture. I opted to cut my cookies into perfect circles, however, feel free to create any holiday shape you like!
Lemon Poppy Seed Shortbread
These lemon poppy seed shortbread cookies are gluten-free and paleo for everyone to enjoy. This recipe makes 12 cookies, however, you can easily double the batch if you were looking to make more!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Desserts
- Cuisine: Paleo, Gluten-Free
- 1 cup + 2 tablespoons almond flour
- 2 tablespoons arrowroot powder
- 1 1/2 tablespoons raw cane sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/2 tablespoon lemon zest, about 1 lemon
- 1/4 cup butter
- 1/2 tablespoon poppy seeds
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a large bowl, combine the almond flour, arrowroot powder, cane sugar, vanilla extract, sea salt, and lemon zest, and stir to combine.
- Crumble the butter into small chunks and add it bit by bit using your hands to combine it with the flour mixture until a dough begins to form.
- Add poppy seeds to the dough mixture, and use your hands to knead the dough until it forms a ball.
- Place the ball of dough between two pieces of parchment paper. Using a rolling pin, roll the dough until it is ¼ inch thick.
- Cut out shapes using the desired cookie cutter shape, and transfer to a lined baking sheet until all of the dough has been used.
- Transfer cookies to the oven and for bake for 12-15 minutes until golden brown.
- Once baked, remove and allow them to cool completely on baking rack. The cookies can be stored in an air-tight container for up to 5 days or in the freezer for several months.