Lemon Poppyseed Almond Cookies

Jacqueline Alwill

Brown Paper Nutrition

Makes 12 cookies

Gluten free : Dairy Free : Vegan (optional)

1 1/2 cups almond meal
4 tablespoons olive oil or melted coconut oil
1 teaspoon finely grated lemon zest
3 tablespoons maple syrup or honey
1 teaspoon vanilla
2 teaspoons poppy seeds

Preheat oven to 170C and line a large baking tray with greaseproof paper. Combine all ingredients in a mixing bowl and stir with fork to combine. Roll into 12 balls and place on baking tray, pressing down lightly with the back of a fork. Place in the middle of oven to bake for 14-18 minutes or until lightly golden. Cool completely on tray and enjoy.