Gluten Free Lemon Poppy-Seed Cookies

Submitted by YummySmellsca

"A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from http://www.parenting.com/article/gluten-free-easter-bunny-cookies"

 

• Ready In: 36mins
• Ingredients: 11
• Yields: 16 cookies
• Serves: 16

ingredients

• 2 tablespoons olive oil
• 3 tablespoons unsweetened almond milk
• 2 tablespoons honey or 2 tablespoons agave nectar
• 1 teaspoon pure vanilla extract
• 1 lemon, zest of
• 1 cup ground almonds
• 1⁄2 cup sorghum flour
• 1⁄4 cup yellow corn flour
• 2 tablespoons fine cornmeal
• 1 pinch sea salt
• 1 tablespoon poppy seed

directions

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.