Fructose Free Almond Flour Lemon Poppy Seed Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.7(29)
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Learn more →Ingredients
16 servings
- 2 cups almond flour
- 2 tbsp poppy seeds
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 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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