Lemon + Poppyseed Cookies | Vegan + Refined Sugar Free

Dear Dad,

Happy Birthday!

I might not the most gifted painter, but I think this recipe is the best kind of gift in itself. Not only is it something for you to look at, learn from and enjoy, but it’s something that keeps on giving to me too.

You like these cookies for the zesty zing of the lemon combined with an abundance of poppyseed, or because they make a great little snack for your journeys on the bus – but my reasons are a little different.

For me, this is more than just a list of a few ingredients with some instructions about using them to make a yummy cookie.

For me, this was a recipe I adapted from one of my favourites on a whim and especially for you.

It means so much to me that you enjoy them so much that you take them to work with you each day (and seemingly sneak another in your lunch bag with every week), because I know you are munching on something full of goodness and made with love.

You have no idea how happy it makes me that you enjoy these cookies so much that you take them to work each day (and more with each week!), and even want to learn the recipe.

For me, this recipe is so special. It’s a binding ingredient that brings us together in our home. It’s our secret recipe.

For me, this is our version of cheese pie.

I hope you can enjoy these cookies for a very long time to come.

I enjoy them without even eating them.

Love you always, Dad.

Jess xxx


Dad’s Favourite Lemon + Poppyseed Cookies {vegan + refined sugar free}
Usually makes about 22 cookies (and lasts my Dad about 5 days).

Ingredients

2 1/2 cup almond meal

1/2 tsp baking powder

1/2 tsp salt

hefty does of poppyseed

3 tbsp maple syrup

1/4 cup + 1 tbsp coconut oil, melted

1 tsp vanilla extract

1 lemon (the bigger the better, according to Dad)

Method

1. Preheat oven to 180 degrees celsius.

2. Place all dry ingredients in a bowl and stir until well-combined.

3. Add melted coconut oil, maple syrup and vanilla extract.

4. Zest lemon over the mixture, combine with hands and allow to sit while you complete step 5.

5. Squeeze the juice from the remainder of the lemon into a separate bowl. Remove pips.
Pour into mixture.

6. Mixture should be quite moist, but not enough to stick to your hands. If it’s too sticky, add a little more almond meal.

7. Roll mixture into balls and place on baking tray. Flatten to the shape you’d like them to be when they’re removed from the oven.
They won’t really rise too much if at all.

8. Allow to cook for about 20 minutes, but make sure you keep an eye on them.
I sometimes get impatient and and crank up the heat in the final few minutes, crisping them up at around 200 degrees.

9. Remove from the oven and allow to cool for a few minutes. They should harden up a little.

10. Enjoy!

Note: following this recipe should give you a crispy, crunchy cookie – Dad usually prefers them this way.
If you prefer a little more height and density like me, don’t flatten them too much before you pop them in the oven and don’t let them get too brown while they cook.

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