Easter is around the corner and what better to do then to bake and make fresh LEMON COOKIES! Whether it's lemon sorbet, lemon loaf with a nice zesty lemon glaze, or a quick lemon pesto, it doesn't matter what, Isabel has always loved lemons... However, I've never been a big fan of lemony things, though these cookies proved me wrong! Their zesty sweetness combined with their soft texture is just too good! Additionally, they are incredibly quick to make and really only use simple ingredients that you will probably already have in your kitchen. So, if you are in the mood for a simple snack or just have a load of lemons on hand for some reason, go give these a try!
Lemon Poppy Seed Cookies Ingredients
Plant-based Milk - We used unsweetened almond milk, but feel free to use any you like (but keep in mind: the recipe might turn out a bit different).
Olive Oil - Don't start getting disgusted at the thought of using olive oil for cookies and please refrain from just reaching for the old common margarine. Because we promise you won't end up tasting the olive oil in your freshly baked cookies, big promise! Also, olive oil has some additional health benefits that are good for your body and adds a very, very tasty moisture to those cookies.
Lemon Zest - Lemon zest has multiple purposes, one of which, much like adding a pinch of salt, enhances the flavor of the other cookie ingredients. Additionally, lemon zest makes the cookies a bit more yellow and generally adds a unique flavor and texture to baked goods.
Poppy Seeds - Poppy seeds are clearly a must in lemon baked goods.
Oat & Almond Flour - The combination of oat flour and almond flour makes the texture of these cookies deliciously soft, tender, crumbly, and slightly moist.
Lemon Poppy Seed Cookies Tips
Lemon Juice - Buy yourself some nice, juicy lemons and start squeezing your own fresh lemon juice.
Oat & Almond Flour - If you don't have ready-made oat or almond flour, just grab a blender and grind oats and/or almonds until they reach a flour-like consistency.
Delicious - The best time to eat these cookies is right after they've just come out of the oven, when they're still a little warm but somehow cool enough so the cookies don't fall apart.
Ingredients
Easy - 10 medium-sized cookies - 25 minutes ⅓ cup Lemon Juice
1 tbsp Lemon Zest
3 tbsp Plant-based Milk (we used Almond Milk)
5 tbsp Olive Oil
3 tbsp Coconut Sugar
2 tbsp Poppy Seeds
2 cups Oat Flour
½ cup Almond Flour
½ tsp Baking Powder
Pinch of Salt
Instructions
Preheat the oven to 350°F.
In a small bowl, mix lemon juice, lemon zest, milk, olive oil, and coconut sugar. Set aside.
In a large bowl, whisk together the remaining ingredients; poppy seeds, oat and almond flour, baking powder, and pinch of salt.
Next, combine the mixture from the small bowl with that from the larger bowl. Let the combined cookie dough rest for 8 minutes.
Now form the cookies with the help of an ice cream scoop. Place the still-round, ball-shaped cookies on a baking sheet and gently flatten each one with your hands. Bake for 15 minutes and enjoy!
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