Festive Lemon Poppy Seed Cookies

Festive Lemon Poppy Seed Cookies


  • 2 Cups gluten free flour
  • 2/3 Cup organic, grass-fed butter
  • 2 Tbsp. unsweetened applesauce
  • 2 1/2 Tbsp. fresh lemon juice
  • 2/3 Cup coconut sugar
  • 2 Tsp. lemon zest
  • 1 Tbsp. poppy seeds
  • 1-2 Scoops of fermented organic vegan proteins+, unflavoured
  • Glaze (optional): 1 1/2 Cups icing sugar, 1 Tbsp. lemon juice, Lemon zest


  1. In a mixer, combine the butter, sugar, applesauce, and lemon juice until light and fluffy.
  2. Add the flour, fermented organic vegan proteins+ and lemon zest. Mix to combine. Add the poppy seeds and mix.
  3. Divide the dough into two parts, and shape into discs. Wrap with plastic wrap and refrigerate for 2 hours.
  4. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  5. Lightly flour a rolling pin and rolling surface with the flour. Place the dough on the surface and roll to about a ¼ inch thick.
  6. Using a cookie cutter, cut out cookies, and place them to the baking sheets.
  7. Bake for 12 to 14 minutes.
  8. Cool for a few minutes on the baking sheets, and then transfer to a wire rack to cool.
  9. Glaze: Combine the icing sugar and the lemon juice with a whisk. If the glaze is too thick, add more liquid.  Put glaze on cookies and top with lemon zest.
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