Lemon Poppy Seed Shortbread
These healthy lemon 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!
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Prep Time: 10 minutes -
Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 12 cookies -
Category: Desserts -
Method: Baked
- Diet: Gluten Free
Category:
Method:Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 107 calories
- Sugar: 2 grams
- Fat: 6 grams
- Carbohydrates: 5 grams
- Fiber: 1 gram
- Protein: 2 grams
Find it online: https://kaynutrition.com/lemon-poppy-seed-shortbread/