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Who doesn't love a cookie right?! this is my healthy version of a lemon and poppy seed cookie, for that delicious sweet, sour goodness that is incredibly moreish! I have used Almond meal in these cookies too, which keeps them nice and moist and lasting at their best for multiple days.......or until you devour them at least!
Ingredients:
1/2 C almond spread (or any other preferred nut spread)
1/4 C raw honey or pure maple syrup
1 tsp vanilla extract
1/4 C coconut oil
Zest and juice of 1 lemon
1 C spelt flour
1/2 C almond meal
1 tsp baking powder
2 T chia seeds
1/4 C raw honey or pure maple syrup
1 tsp vanilla extract
1/4 C coconut oil
Zest and juice of 1 lemon
1 C spelt flour
1/2 C almond meal
1 tsp baking powder
2 T chia seeds
Method:
Heat the oven to 160 degrees, line a baking tray with baking paper and set aside
In a mixing bowl combine the nut spread, honey, vanilla, coconut oil and lemon zest and juice and mix to combine
To the same bowl stir through the flour, almond meal, baking powder and chia seeds and stir to create a moist dough
Using a dessert spoon scoop the mixture and roll between your palms to make little balls, gently press down on the baking tray
Bake in the oven for about 12 minutes, or until golden. Allow to cool on the tray before serving.
In a mixing bowl combine the nut spread, honey, vanilla, coconut oil and lemon zest and juice and mix to combine
To the same bowl stir through the flour, almond meal, baking powder and chia seeds and stir to create a moist dough
Using a dessert spoon scoop the mixture and roll between your palms to make little balls, gently press down on the baking tray
Bake in the oven for about 12 minutes, or until golden. Allow to cool on the tray before serving.
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