This weekend I set out to create a nut free, egg free, low-sugar, lemon poppy seed cookie recipe! I created this recipe going off of several other recipes. They turned out to be a wonderful experiment and they are delicious!
1/2 c. butter (softened)
2/3 c. tapioca flour
1/3 c. coconut four
1/4 c. xyla
1/4 c. coconut sugar
2 1/2 tablespoons fresh squeezed lemon juice
2 teaspoons lemon zest (grated lemon peel)
1 tablespoon poppy seeds
Preheat your oven to 350 degrees F. Soften your butter. Add your sugars to the butter (I used skimpy 1/4 cups on both my sugars and I found the cookies sweet enough) . Mix well and add in the flours. Stir until smooth. Your dough may be a little dry but once you add your lemon juice it will become sticky. Add the lemon juice and zest. Stir in and put the poppy seeds in. If the dough is to sticky to roll into balls, let it set a few minutes and the coconut flour will absorb some of the moisture and make the dough more pleasant to work with. Roll into balls and flatten on two parchment paper covered cookie trays. Bake for 10 minutes. I got 22 medium size cookies out of the batch.
Along with the baking this weekend I also enjoyed practicing my photography in the sunny weather:
A lot of photographers say that taking photos in direct sunlight creates to harsh of a lighting. I found that for certain photos, the sunlight actually enhances the picture!
Have a great week!