Lemon Poppy Seed Cookies

Just in time for Spring! I’ve had Easter on my mind since Valentine’s Day and since I have to refrain from eating shoving Cadbury chocolate eggs and marshmallow Peeps into my mouth, I did some sleuthing to find something else that will satisfy my sweet tooth. So I stumbled upon these gluten-free, sweetened with agave nectar Lemon Poppy Seed Cookies from Elana’s Pantry. Easy to do and fun to make with your kids, too!


1-¾ cup blanched almond flour
pinch of salt
2 tbsp of grapeseed oil or melted butter
2 tbsp of agave nectar
1 tbsp of vanilla extract
1 tbsp of lemon zest (packed)
1 tbsp poppy seeds

  1. In a large bowl combine almond flour and salt.
  2. In a small bowl combine oil/butter, agave, vanilla and lemon zest.
  3. Stir wet ingredients into dry, then work in poppy seeds.
  4. Roll dough out to ¼ inch thick.* (You don’t need to “flour” your rolling pin or your work surface. There’s enough butter or oil in the batter that it won’t stick.)
  5. Cut out fun shapes with cookie cutters.
  6. Bake at 350° for 6-8 minutes, until golden brown around the edges.

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