Lemon Poppyseed Cookies

Preperation time
20 m
Skills level

Serving size
16
Country of origin

Preparation time: 20 m
Cooking time: 15+ m
Servings: 16

Ingredients

  • 3 cups super-fine almond flour
  • 1 cup powdered sugar
  • 1 teaspoon baking powder
  • 1 large egg, premixed
  • 1 lemon squeezed, about 2 ½ tablespoons
  • Zest of 1-2 lemons
  • ½ cup olive, stream in slowly
  • 1 tablespoons blue poppyseeds
  • Salt to taste
  • Powdered sugar for rolling cookie balls
  • Icing: powdered sugar, lemon juice, water
Recipe Type:
Course:

Finding good gluten-free cookies and desserts can be challenging. This is the reason I decided to invest so much time in developing gluten-free desserts for those living a gluten-free lifestyle. From this recipe and development process, my newest cookbook, Nourish was created. It’s available on amazon and will not disappoint.

These cookies are a nod to the Italian Pinoli cookies in terms of texture. These are lemony and sweet but have a hint of savory from the poppyseeds. This is a fairly easy recipe that will only require a bowl, no hand or stand mixer. Great for the summer when you want to keep things easy.

Preheat the oven to 350 degrees.

Whisk the almond flour, add the powdered sugar, and continue to whisk until no lumps remain. Add in other ingredients. Add olive oil last and stream in slowly. Depending upon how much lemon juice you used, you may need less oil.

Roll into balls in your hands. If they stick add olive oil to your hands. Then roll in powdered sugar and bake for 15-16 minutes on longer until golden on bottom of cookie.

Once cooled dip in icing and allow them to completely harden. This will last on the counter in a sealed container for up to 4 day or even longer. As always, feel free to freeze!