Lemon Poppy Seed Cookies

Ingredients:

• 1 ½ cups almond flour (or sub with oat flour for nut-free option)

• ½ cup gluten-free all-purpose flour (with xanthan gum if needed)

• ¼ tsp baking soda

• ¼ tsp salt

• 2 tbsp poppy seeds

• ⅓ cup coconut oil, melted (or vegan butter)

• ⅓ cup maple syrup (or agave or honey if not vegan)

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

Optional Lemon Glaze:

• ½ cup powdered sugar

• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients in a large bowl:

   • Almond flour

   • Gluten-free flour

   • Baking soda

   • Salt

   • Poppy seeds

   • Lemon zest

3. In another bowl, whisk wet ingredients:

   • Melted coconut oil

   • Maple syrup

   • Lemon juice

   • Vanilla

4. Combine wet and dry ingredients. Mix until a soft dough forms. It might be slightly sticky — that’s okay.

5. Scoop dough using a tablespoon or cookie scoop. Roll into balls and place on baking sheet. Slightly flatten each cookie with your fingers or the bottom of a glass.

6. Bake for 10–12 minutes, or until edges are lightly golden. Don’t overbake—they’ll firm up as they cool.

7. Cool completely on a wire rack.

8. (Optional) Glaze: Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.