Gluten Free Lemon Poppy Seed Cookies Recipes

GLUTEN-FREE LEMON POPPY SEED MUFFINS

Steps:

• Heat oven to 375°F for shiny aluminum pan, 350°F for dark nonstick pan. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with shortening or cooking spray.
• In medium bowl, stir together flour blend, poppy seed, baking powder, baking soda, xanthan gum and salt; set aside.
• In large bowl, beat granulated sugar and softened butter on medium speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. Beat in sour cream, lemon peel and 2 tablespoons lemon juice until smooth. Gradually beat or stir in dry mixture (dough will be thick). Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
• Bake 20 to 24 minutes or until toothpick inserted in center of muffin comes out clean. Cool 5 minutes in pan; remove from pan to cooling rack. Meanwhile, in small bowl, mix powdered sugar and lemon juice until thin enough to drizzle. Drizzle over muffins.

GLUTEN FREE LEMON POPPY-SEED COOKIES

Steps:

• Preheat oven to 350°F and line two baking sheets with parchment.
• In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
• In a smaller bowl, combine almonds, flours, cornmeal and salt.
• Stir dry ingredients into the oil mixture, followed by poppy seeds.
• On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to ¼" thickness and cut out shapes with your desired cookie cutter or small glass.
• Bake for 6-8 minutes. Cool completely on the sheets.

LEMON POPPY SEED SCONES (GLUTEN FREE, DAIRY FREE, AND VEGAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk water and ground flax seeds together in a small bowl. Let stand until thickened, about 5 minutes. Mix in maple syrup, coconut oil, lemon zest, lemon juice, and vanilla extract.
• Mix oat flour, white rice flour, brown rice flour, coconut flour, poppy seeds, baking soda, baking powder, xanthan gum, and salt together in a large bowl. Add maple syrup mixture; mix with a spatula until dough comes together in a ball.
• Transfer ball of dough to a large sheet of waxed paper; press into a circle about 1 inch thick. Cut into 8 wedges. Pull wedges apart and carefully transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 17 minutes. Cool on a wire rack.