Looking for some gluten-free cookies?

Then you've come to the right place.

These lemon poppy seed cookies will absolutely delight you!

The fresh hint of lemon just goes perfectly well with the almond flour and poppy seeds.

You can cut them in any shape you like - the diamond shape here just looks beautiful, we love it.

For the oat flour, make sure the package says gluten-free.

While oats are by nature gluten-free, they are sometimes produced in the same facilities as regular flour and might come in contact with gluten there.

A great treat for the holiday season!

Recipe Author

This recipe is from plant-based chef Diana Kronenberg.

You can learn more about her on "Krodi Plant-Based Cooking"

Instagram: @krodi_plant_based_cooking

Website: https://krodi.de/

Watch the full recipe on YouTube

Ingredients

50 g (1.76 oz) plant-based butter (cold, in cubes)

80 g (2.82 oz) almond flour

80 g (2.82 oz) oat flour

50 g (1.76 oz) coconut sugar

40 g (1.41) lemon juice + zest

15 g (0.52) poppy seeds

Pinch of salt and vanilla

Instructions

1. Sieve the almond flour and oat flour, add them to a mixing bowl with a pinch of salt and vanilla.
2. Add the butter and combine everything with your fingertips until you have a sandy texture.
3. Add the lemon juice, zest, and coconut sugar and combine until you have a homogenous dough. Make sure you don’t overwork it. 
4. Then, wrap the dough in cling film and store it in the fridge for 30-60 minutes.
5. Roll it out to a rectangle of approx. 22 x 28 cm with half a centimeter of thickness. Cut the dough into smaller rectangles, either in cube or diamond shape.
6. Preheat the oven to 180 °C (350 °F) top and bottom heat and bake the cookies for 15-17 minutes.