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Lemon Shortbread with Poppy Seeds (Gluten-Free)

Lemon Poppy Seed Shortbread

Author: Stephanie Kay

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!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: Desserts
  • Method: Baked
  • Diet: Gluten Free
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Ingredients

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment.
  2. In a large bowl, combine the almond flour, arrowroot powder, cane sugar, vanilla extract, sea salt, and lemon zest, and stir to combine.
  3. 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.
  4. Add poppy seeds to the dough mixture, and use your hands to knead the dough until it forms a ball.
  5. Place the ball of dough between two pieces of parchment paper. Using a rolling pin, roll the dough until it is ¼ inch thick.
  6. Cut out shapes using the desired cookie cutter shape, and transfer to a lined baking sheet until all of the dough has been used.
  7. Transfer cookies to the oven and for bake for 12-15 minutes until golden brown.
  8. 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.

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