Low Sodium Almond Flour Lemon Poppy Seed Cookies

Total time39 min

Prep time15 min

Cook time14 min

Low Sodium Almond Flour Lemon Poppy Seed Cookies

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Ingredients

16 servings

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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2 tbsp poppy seeds
¼ tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup maple syrup
3 tbsp coconut oil, melted and cooled
1 large egg
2 tsp lemon zest (from about 2 lemons)
1 tbsp fresh lemon juice
½ tsp pure vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the almond flour, poppy seeds, baking soda, and fine sea salt until evenly combined.

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