Lemon Poppy Seed Cashew Cookies! Made flourless with nut butter and only 5 ingredients, these bursting with citrus goodies are sure to brighten any day! Paleo + Vegan + Gluten Free + Low Calorie
Years ago when I transitioned to healthier eating, one of the first changes I made was drinking more water. But I wasn’t very successful at first because water is well, boring.
Then I started putting lemons in my water bottle every morning and that completely changed my water consumption. I was a water drinking machine!
To this day, I still put lemons in my water bottle every morning, and just about any other food or drink I can think of.
I love lemons. Like really LOVE them. They just make me happy. They’re bright, friendly and can freshen practically any flavor.
That’s probably why I add them as an ingredient to so many of my recipes…to entice you to make them so you can eat better without realizing it! Whatever works right?
But these Lemon Poppyseed Cashew Cookies, I don’t think I need to convince you to make them. I mean cookies that taste like spring?
Yes, please! And I know you’re dying to know what these goodies taste like. Well, let me tell you!
These Lemon Poppyseed Cashew Cookies are light and creamy. They melt in your mouth. With every bite you get a burst of lemon flavor with the crunch of the poppy seeds.
They’re ridiculously delicious. Almost too good to be true and made with only 5 ingredients too. Hopefully, you’ll be munching on them soon!
Grab the recipe and celebrate spring with this healthy, portable snack!
Love poppyseed? Checkout these Orange Lemon Poppy Seed Muffins!
Lemon Poppy Seed Cashew Cookies
Lemon Poppy Seed Cashew Cookies! Made flourless with nut butter and only 4 ingredients, these bursting with citrus goodies are sure to brighten any day! Paleo + Vegan + Gluten Free + Low Calorie
Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
In a mixing bowl, combine all ingredients until thoroughly combined.
Using a medium ice cream spoon, place a heaping scoop of batter on the prepared baking sheet. Repeat until you have 12 cookies.
Bake 10-12 minutes until the edges of the cookies are lightly browned.
- Remove from the oven and grate lemon peels over the top of the cookies. Cool the cookies on the baking sheet 10 minutes prior to carefully transferring them to a wire baking rack to cool. They are fragile is you remove them too soon, but the longer they sit the harder they get!
Refrigerate to maintain shape and freshness up to 12 days.
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