Lemon Poppy Seed Cookies

This lemon poppy seed cookie is a variation of my lemon lavender cookie, but I thought it deserved its own page! Enjoy these lemony wonders in the spring or summer when you want a citrus boost.

Makes about 12 cookies

Ingredients:

Dry

• 1/2 cup almond flour (finely ground)

• 1/2 cup oat flour

• 1 tbsp arrowroot powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/8 tsp ground nutmeg

• 1 tbsp poppy seeds (plus more for topping)

Wet

• 1/3 cup cashew butter

• 1/4 cup maple syrup (3 tbsp if you like less sweet)

• 1/2 tsp vanilla extract (or almond)

• 2 tbsp lemon juice

• Rind from one lemon

Lemon glaze

• 2 tbsp lemon juice

• 1/2 cup powdered Lakanto powdered sugar (or regular powdered sugar)

Instructions:

1. Preheat oven to 350 degrees.

2. Whisk dry ingredients together.

3. Place wet ingredients in a Cuisinart and blend until creamy.

4. Add dry ingredients and pulse until a ball is formed.

5. Roll dough out between 2 pieces of wax paper into about 1/8-1/4 inch thick. Cut out with desired cookie cutter and place cookies on parchment lined baking sheet. (If the cookies are too fragile to lift, slide a tray underneath the wax paper and set cookies in fridge or freezer to firm up for 5-10 minutes.)

6. Bake for 15 minutes or until lightly browned. Let cool on wire rack.

7. Make the lemon glaze by whisking glaze ingredients together. Drizzle the glaze over the cookies and top cookies with lemon rind and/or a few sprinkles of poppy seeds.