One of my favorite blogs to follow is Elana’s Pantry. She cooks with mostly organic and clean ingredients and I have great success when I follow her recipes. I had been wanting to bake some Easter cookies for the grandkids that were not loaded in sugar and artificial dyes. It also had to be a cut-out cookie because the little ones think they taste much better! So, when I saw Elana’s recipe for bunny cookies, I knew I had to make them.
After gathering my ingredients, I set to work…
In a large bowl combine almond flour, poppy seeds and salt.
In a smaller bowl combine oil, agave, stevia, vanilla and lemon zest. Stir into dry ingredients and mix well. Roll dough between two pieces of parchment paper to 1/4” thick.
Cut out into desired shapes.
Bake at 350° for 6-8 minutes, until golden brown around the edges.
I love the flavor of fresh lemon in about everything. It tastes like spring to me!
Lemon Poppy Seed Bunny Cookies
1 ¾ cup blanched almond flour
pinch salt
2 tablespoons grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon zest (packed)
8 drops of lemon stevia (opt.)
1 tablespoon poppy seeds
In a large bowl combine almond flour and salt. In a smaller bowl combine oil, agave, vanilla and lemon zest. Stir wet ingredients into dry, then work in poppy seeds.. Roll dough out to ¼ inch thick. Cut into desired shapes. Bake at 350° for 6-8 minutes, until golden brown around the edges.
