Gluten Free Lemon Poppy Seed Cookies
Easy gluten free lemon poppy seed cookies made with almond flour, cream cheese, and fresh lemon juice. Soft and chewy.
Ingredients
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 2 tablespoons Poppy Seeds
- 6 oz Cream Cheese softened
- 1 Egg
- 1/2 cup Granulated Sugar or Granulated Sweetener
- 3 teaspoons Lemon Juice
- 1 teaspoon Baking Powder
- 1/4 tsp Salt
For The Lemon Glaze
- 1/4 cup Powdered Sugar or Confectioner’s Sweetener
- 3 tablespoons Lemon Juice
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Add these ingredients to a large bowl: almond flour, coconut flour, salt, baking powder, and poppy seeds. Mix them really well.
- Beat the cream cheese, sweetener, egg, and lemon juice in another medium bowl.
- Add the almond mixture to the cream cheese mixture and mix until well combined – use a hand mixer to speed things up.
- Divide the dough it into 6 to 8 balls. Flatten each on the lined baking sheet and bake for about 20-22 minutes. Enjoy!
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