Total Time
Prep 30 mins
Cook 6 mins

A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from

Ingredients Nutrition


  1. Preheat oven to 350°F and line two baking sheets with parchment.
  2. In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
  3. In a smaller bowl, combine almonds, flours, cornmeal and salt.
  4. Stir dry ingredients into the oil mixture, followed by poppy seeds.
  5. On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to ¼” thickness and cut out shapes with your desired cookie cutter or small glass.
  6. Bake for 6-8 minutes. Cool completely on the sheets.