DifficultyIntermediate

February means citrus season...one of my favourite seasons. I remember about 5 years ago tasting my first grapefruit, straight from the tree in the desert. It was probably one of the best pieces of fruit I have ever eaten. Lemon and poppyseed is a classic duo in cakes. I have found many ways to incorporate this combo into pretty much every thing I bake from donuts to scones, including these buttery (minus the butter) little gems. Much like Scottish shortbread, these cookies get better with age. So on day 2 and 3 they will be even more buttery and delicious. One thing I have noticed in most paleo/grain free recipes for baked goods out there is that the recipe yields very few, for example, cookies. My followers have echoed my frustration with this when they go to bake from many well known Paleo blogger recipes. Baking takes effort and well, let's be real, makes a bit of a mess. I don't see the point of only making, let's say 12 cookies. All of my cookie recipes make at least 2 1/2 to 3 dozen and freeze well. This recipe is no exception as it yields 3 dozen cookies. So if you're going to make the effort (so worth it by the way) to bake, let's bake!! If you're worried you won't have self control and you will eat them all yourself (something I can totally identify with), commit yourself to giving some away to someone specific before you set about baking them. So if that is your worry, send that friend or neighbour a text telling them fresh baked cookies(or whatever you decide to bake) are coming their way! Many a friend and neighbour have opened their front door to find my baked goodies waiting for them. These can be made with any citrus, including tangerine, orange, lime or grapefruit.

Yields40 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins
  cup refined coconut oil or vegan butter
 140 ml maple syrup
 2 tsp vanilla extract
 2 vegan eggs ( I use Namaste Foods egg replacer)you could use chia egg (for 1 chia egg: 1 tbsp chia seed mixed with 2.5 tbsp warm water and set aside to gel for about 15 min)
 zest from 4 small lemons (organic if possible)or 3 large lemons
 ½ tsp sea salt
  cup pumpkin seed meal or other nut/seed meal of your choice
  cup cassava flour
  cup tapioca flour
 1 tsp guar gum or 2 tsp psyllium seed powder
 ½ tsp corn and aluminum free baking powder
 5 tbsp poppy seeds
1

Cream refined coconut oil for a few minutes preferably with an electric mixer, then add maple syrup, vegan egg and lemon zest and continue to beat for a few more minutes. The syrup will make the batter a bit loose and lumpy. Don't worry, the batter will come back together once you add the dry ingredients.

2

Add the nut/seed meal to the batter. Stir well. Sift the dry ingredients (excluding the poppy seeds)and gradually add to the batter and stir until a tighter dough forms. Stir in the poppy seeds and mix well. Preheat the oven to 350 F and line a large baking sheet with parchment paper. Place the dough in the fridge to firm up for at least 30 minutes.

3

Roll the chilled dough into small balls about 1 1/2 inches in diameter and place on baking sheet. Use the palm of your hand to gently flatten each ball a little. Bake in the centre of preheated oven for 18-20 minutes or until golden brown. Allow to cool before serving. Because these are not made with eggs they will be a bit more dense in the middle than those made with eggs. These will keep well in an airtight container for about 4 days or place them in the freezer for up to 2 months.

Ingredients

  cup refined coconut oil or vegan butter
 140 ml maple syrup
 2 tsp vanilla extract
 2 vegan eggs ( I use Namaste Foods egg replacer)you could use chia egg (for 1 chia egg: 1 tbsp chia seed mixed with 2.5 tbsp warm water and set aside to gel for about 15 min)
 zest from 4 small lemons (organic if possible)or 3 large lemons
 ½ tsp sea salt
  cup pumpkin seed meal or other nut/seed meal of your choice
  cup cassava flour
  cup tapioca flour
 1 tsp guar gum or 2 tsp psyllium seed powder
 ½ tsp corn and aluminum free baking powder
 5 tbsp poppy seeds

Directions

1

Cream refined coconut oil for a few minutes preferably with an electric mixer, then add maple syrup, vegan egg and lemon zest and continue to beat for a few more minutes. The syrup will make the batter a bit loose and lumpy. Don't worry, the batter will come back together once you add the dry ingredients.

2

Add the nut/seed meal to the batter. Stir well. Sift the dry ingredients (excluding the poppy seeds)and gradually add to the batter and stir until a tighter dough forms. Stir in the poppy seeds and mix well. Preheat the oven to 350 F and line a large baking sheet with parchment paper. Place the dough in the fridge to firm up for at least 30 minutes.

3

Roll the chilled dough into small balls about 1 1/2 inches in diameter and place on baking sheet. Use the palm of your hand to gently flatten each ball a little. Bake in the centre of preheated oven for 18-20 minutes or until golden brown. Allow to cool before serving. Because these are not made with eggs they will be a bit more dense in the middle than those made with eggs. These will keep well in an airtight container for about 4 days or place them in the freezer for up to 2 months.

Lemon Poppyseed Cookies (Vegan Paleo)