MAKES: 9 cookies | PREP TIME: 10 minutes | COOK TIME: 20 minutes
Ingredients
1 cup (85 grams) blanched almond flour
1 tablespoon coconut flour, sifted
½ teaspoon baking soda
pinch of fine-grain sea salt
2 large eggs, whisked
¼ cup (60 ml) organic honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract juice of 2 lemons
zest of 1 lemon
1 teaspoon poppyseeds
Process
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the almond flour, coconut flour, baking soda, and salt in a large bowl and whisk together. Add the eggs, honey, coconut oil, vanilla, lemon juice, and lemon zest and mix with a spatula until well combined. Fold in the poppyseeds.
- Use a medium cookie scoop to drop 9 cookies onto the prepared baking sheet.
- Bake for 20 minutes, or until the cookies have slightly browned. Remove from the oven and transfer to a rack immediately to cool.
