Healthier Lemon Poppy Seed Thumbprint Cookies (Vegan / Gluten Free)
Ingredients
- 122 grams almond flour 300 ml
- 29 grams coconut flour 55 ml
- ¾ tsp baking powder
- 100 g softened vegan butter
- 1 tsp vanilla
- 70 g granulated sugar * 75 ml
- 2 tsp poppy seeds
- 2 ½ tsp fresh finely grated lemon zest **
- 2 tsp freshly squeezed lemon juice
Topping
- vegan lemon curd homemade or store bought
Instructions
- Take the fine lemon zest and rub some together with sugar between your fingers to really bring out the lemon flavour and oils. Then cream the softened vegan butter and sugar together in a medium mixing bowl. Once the the mixture is combined add the rest of the wet ingredients (except for the lemon curd!)
- Add all of the dry ingredients together in a mixing bowl and once they are combined add the dry ingredients to the butter/sugar mixture.
- Chill the dough for about 30 minutes.
- Preheat the oven to 165°C when the dough is almost done chilling.
- Remove the dough from the fridge and make approx 15 cookies on two baking sheets. Make the thumbprint indents using a half teaspoon measuring spoon. Add a tiny dollop lemon curd. I baked the trays one at a time so they'd all bake evenly.
- Bake for approximately 10 minutes, until the edges are slightly golden brown.
- Let the cookies cool and enjoy! I store mine in an airtight container in the fridge.
Notes
*If you follow a refined sugar free diet you can use coconut sugar, but the cookies will turn out a bit darker in colour.
**Make sure you use an organic lemon for the zest if you want to avoid nasty chemicals and pesticides!