Lemon Poppyseed Cookies

These lemon poppyseed cookies offer a refreshing burst of lemony flavor, while still providing the comforting vibe of a classic chocolate chip cookie. They are free of gluten, dairy and refined sugar, with an option to make them completely vegan.

Ingredients:

• 1/2 cup coconut oil, softened but not melted
• 1/2 cup coconut sugar
• juice of 1 lemon
• 1 regular or flax egg (mix 1 tbsp ground flax + 2.5 tbsp water, then leave for 10 minutes until mixture forms a gel)
• 2 tsp vanilla
• 1 1/2 cup gluten-free flour (must indicate a 1:1 relationship with regular all-purpose)
• 1 tsp baking soda
• pinch sea salt
• 2 tsp poppyseeds
• zest of 1 lemon

Directions:

• Combine the coconut oil, coconut sugar, lemon juice, egg and vanilla in a medium bowl.
• Sift the flour, baking soda and salt in a separate bowl.
• Add the dry ingredients to the wet mixture. Mix until well-combined.
• Stir in the poppyseeds and lemon zest.
• Using a spoon, form the dough into balls, and place on a baking sheet lined with parchment paper or a Silpat.
• IMPORTANT: Refrigerate the dough for 90 minutes or freeze for 15 mins.
• When ready to bake, preheat oven to 350° F/180° C.
• Bake for 9-11 minutes.*
• Once slightly cooled, remove lemon poppyseed cookies to a wire rack to cool completely.

*Note: In our house, we like our cookies soft and chewy. Therefore, I bake the dough straight from the fridge/freezer for only 9 minutes. They won’t seem done when they come out, but they will once cooled. If you prefer a crispier cookie, press down the dough slightly and bake for longer.