Today’s recipe comes to you from one of our most favorite Paleo food bloggers! She’s been a pioneer in the world of Paleo baking and we were smitten to meet her this week!
Elana Amsterdam is the author of the New York Times Best Selling cookbook Paleo Cooking from Elana’s Pantry. She gave up grains over a decade ago and has been tempting foodies everywhere with her incredibly simple, yet flavorful recipes for dynamic, vibrantly healthy food.
We know you will love her and her recipes (if you don’t already!). So read on and enjoy Elana’s Lemon Poppy Seed Bunny Cookies, which fall into our 80:20 category.
Enjoy!
Lemon Poppy Seed Bunny Cookies
By Elana Amsterdam
Gluten-free Lemon Poppy Seed Bunny Cookies are the perfect Easter dessert. These darling cookies are made with only 7 ingredients. You can throw together this easy grain-free recipe very quickly, and it’s a fun kid-friendly cookie recipe to make with your little ones.
All you need for these cute cookies is almond flour, poppy seeds, lemon zest, maple syrup, vanilla, salt, and oil or shortening.
The smell in your home while these are baking is magical!
Lemon Poppy Seed Bunny Cookies
Yield: 12 cookies
Ingredients:
- 1¾ cup blanched almond flour (not almond meal)
- ⅛ teaspoon celtic sea salt
- 2 tablespoons grapeseed oil or palm shortening
- 2 tablespoons maple syrup or honey
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest, packed
- 1 tablespoon poppy seeds
Instructions:
- In a food processor combine almond flour and salt
- Pulse in maple syrup, vanilla, and lemon zest
- Pulse in poppy seeds
- Roll dough out to ¼ inch thick
- Cut out little bunnies with a bunny cookie cutter
- Bake at 350°F for 6-8 minutes, until golden brown around the edges
- Serve
Looking for more sweet treats? Try one of these delicious desserts:
