Description
These are the perfect lemon poppy seed cookies! They are soft and gooey on the inside and crisp on the edges. They’re perfectly sweet with just the right amount of lemon flavor. They’re vegan and gluten free!
Ingredients
Units
Scale
- 1 cup (90 g) oat flour* see notes
- 3/4 cup (60 g) almond flour
- 3/4 tsp (5 g) baking soda
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1/4 cup (50 g) coconut oil, melted
- 1/4 cup (60 g) almond butter
- 1/3 cup (60 g) brown sugar
- 1/3 cup (40 g) coconut sugar
- 1/4 cup (40 g) dairy-free yogurt
- 2 tbsp water
- 1 tbsp lemon juice
- Zest from 1 lemon
- 1 tbsp (10 g) poppy seeds
Instructions
- In a medium bowl, whisk together the oat flour, almond flour, baking soda, cardamom and salt.
- In a large bowl, add the coconut oil, almond butter, brown sugar and coconut sugar. Beat with a whisk or an electric mixer until it becomes creamy, fluffy and smooth.
- Add in the yogurt, water, lemon juice and lemon zest and stir until well combined.
- Gradually add the dry ingredients in the wet ingredient while mixing to avoid clumps. Beat just until a dough forms. Don’t over mix to ensure a chewy cookies.
- Use a spoon to fold in the poppy seeds until evenly incorporated.
- Cover the bowl with a foil and place in the fridge to chill for 30 minutes.
- Preheat the oven to 350 degrees F (180°C) and line a baking tray with baking paper.
- Use a medium cookie scoop or an ice cream spoon to scoop balls of the dough. Drop the dough on the baking tray, about 2 inches away. Leave as is and don’t flatten for the moment.
- Bake for 10-12 minutes, until the edges are just barely golden. Remove from the oven and lightly flatten the cookies wit the palm of your hands if they’re too thick. Then leave to cool on the baking tray for 5 minutes before moving the cookies to a wire rack to finish cooling.
Notes
- Oat flour: You can use store-bought oat flour or make your own by blending oats in a high speed blender until you get a very fine flour.
- Texture: If you want the cookies to be thick and fluffy, I don’t recommend flattening the balls of dough before baking. Just leave it drop right from the scoop and leave as is.
- Baking time: Baking time can vary depending on your oven. 12 minutes was perfect with my oven, but you might need to bake them a little more or less. You want the edges to be slightly golden but the center should be very soft and almost appear a bit raw. In any case, don’t over bake the cookies, they will dry and harden when the cool.