Are you noticing a theme of delicious paleo baked goods with light and springy flavors?

Because its definitely a real thing and it is happening.

We have moved way past spring into full-blown summer weather, and somehow it has caught me off guard. The amount of sweat I had after a 2.5 mile walk this morning was an alarming reminder of “oh. you are in Louisiana and it is summer”. So, here we are to bask in all of it’s glory and try to remain as cool as possible. I am excited for days at the pool with Elias and welcoming some pigmentation back to my skin, but also going to be pushing our moving walks earlier to avoid a total heat stroke.

These cookies were spurred on by the scone recipe I shared last week. I wanted to try something with lemon and poppyseed- to me such a great light and citrusy breakfast treat combination for something a little different. Making them into a cookie feels more indulgent than they really are AND makes them easy to grab on the go. Plus, they are toddler approved as Elias has been happily scarfing these down. These would be a great meal prep, afternoon snack, as always- great for any kind of gathering, and even as a poolside treat on these crazy hot days.

Enjoy!

PALEO LEMON+POPPYSEED BREAKFAST COOKIES.

Time: 35 minutes

Creates: 10-11 Cookies

INGREDIENTS:

2.5 Cups almond flour

3 tbl coconut flour

1 tsp baking soda

1/2 tsp salt

1 Tbl Poppyseeds

1 egg

2 tsp vanilla extract

1/2 tsp almond extract

1/4 Cup honey or maple syrup

2 tbl lemon juice

Zest of 1 Lemon OR 3 drops Young Living lemon essential oil

METHOD:

Preheat the oven to 350 degrees F, line baking sheet with parchment paper.
Mix together the almond flour, coconut flour, baking soda, salt and poppyseeds in a medium bowl.
Stir the remaining wet ingredients together in separate medium bowl. Stir in the dry ingredients to combine.
Grab dough in about 2 in. chunks and roll into a ball and flatten into 3/4” inch cookies. Put on parchment paper with 1/2 inch space between cookies.
Place the baking sheet in oven for about 15 minutes, or until the edges and top starts to brown. Remove from the oven and put the cookies on a cooling rack to cool. Store in airtight container in fridge.