I love me a chocolate chip cookie, but sometimes I crave something a little different. Lemon and poppy seeds are one of my favourite combos. The bitter bite of lemon zest, with the crunch of poppyseeds, mingled with the sweet lemon and vanilla flavours, and topped off with a buttery crumb texture….shall I go on?
I’m not one for huge lead ins to my recipes, but I will make a few notes. This cookie falls in the “S” category if you are following the Trim Healthy Mama plan. Which basically means it’s a low carb cookie. I wanted to make it ingredient friendly, or to use THM lingo, no special ingredients. My natural sweetener preference is Lakanto (erythritol and Monk fruit extract) or Swerve. Mainly because I unfortunately do not tolerate stevia. So I am unable to comment on the substitution of a sweetener that contains it. You will be safe however, using something that measures equal to sugar.
This recipe makes one giant cookie, but you could always make 3 or 4 smaller cookies instead. Be sure to reduce the cooking time accordingly.
Buttery Lemon Poppyseed Cookie
Sugar Free, Low carb, THM Compliant, Gluten Free, Dairy Free Option
2.5 TBSP softened butter (use Spectrum Organic Shortening for dairy free option)
3 TBSP ground Lakanto sweetener (powder in a coffee grinder before measuring)*
1.5 tsp pure lemon extract
.5 tsp pure vanilla extract
3 TBSP egg white
Zest from a 1/2 lemon
3 TBSP almond flour
2 TBSP coconut flour
2 tsp ground flax seeds
1 tsp collagen (optional)
1/2 tsp baking powder
Pinch of sea salt
1 tsp poppyseeds
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper, and lightly spray with coconut oil spray.**
Mix the softened butter together with the powdered sweetener and the exacts.
Mix in the egg whites.
Add the dry ingredients, and mix well.
Stir in the poppyseeds.
Mound on the prepared cookie sheet and spread out to a even 6″ inch circle. You may need to use your hands for this step!
Bake for 14 minutes, or until golden on the edges, and lightly golden on top.
Let cool on cookie sheet for 10 minutes, then carefully transfer to a wire rack while still on the parchment, to completely cool. The cookie is delicate until it completely cools. I sometimes cheat this last step, and put the rack in the freezer until the cookie is cold!
If you follow the THM plan, this is an “S” cookie.
*Confectioners Swerve also works in this recipe. Any other sweetener that measures equal to sugar should also work. Be sure to powder the sweetener before measuring.
**Spraying the pan is optional, but I find that it helps with the crisp on the bottom, soft in the center, factor.