Chicago hasn’t been very sunny this week. In hopes of bringing out more sunshine, we baked lemon cookies! They turned out tangy, sweet, and delish!
My daughter and her friend helped me bake, which was an entertaining play date activity. I was given a free bag of coconut flour so I wanted to try baking with it. It makes a yummy and good gluten free substitute.
Gluten Free Lemon Poppy Seed Cookies with Chocolate Chips
- 1 cup brown rice flour (If you don’t care about the cookies being gluten free you can swap 1 ½ cup white flour for the brown rice and coconut flours.)
- ¼ cup coconut flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. sea salt
- ½ cup olive oil
- ¼ applesauce
- ½ cup sugar
- ¼ fresh squeezed lemon juice
- 1 tsp. grated zest of 1 large lemon
- 2 eggs
- ½ tsp. vanilla
- ½ cup poppy seeds
- ½ cup mini chocolate chips
Preheat oven to 375 degrees.
In a large bowl, combine oil, applesauce, sugar, lemon juice, zest, eggs and vanilla.
Add flour, flour, soda, powder and salt.
Stir in poppy seeds and chocolate chips.
Place Tbsp. size cookie dough onto parchment paper lined baking sheet. Using the back of a spoon, flatten each 1/3 inch thick. Bake until slightly golden around the edges, about 15 minutes. Allow cookies to cool.