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These are so delicious and I love that the lemon zest adds a fresh and tangy flavor, while the poppy seeds add a nice crunch. Plus, they are gluten-free and made with natural sweeteners, making them a healthier alternative to traditional cookies.

Ingredients:
4 large eggs room temp
1/3 cup fresh lemon juice
1/3 cup raw honey
1/4 cup coconut oil refined, melted
1 tsp pure vanilla extract
2 cups blanched almond flour
1/3 cup arrowroot flour or tapioca flour
3/4 tsp baking soda
1/4 tsp salt
2 Tbsp poppy seeds
Grated zest of one lemon

Instructions:
1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper
2. In a medium bowl, combine the almond flour, arrowroot, baking soda and salt, set aside.
3. In a large bowl, whisk together the eggs, lemon juice, zest, honey, coconut oil and vanilla extract until well combined. Gently stir the wet mixture into the dry mixture until just combined, then stir in the poppy seeds to evenly distribute.
4. Divide the cookie batter evenly on the tray.
5. Bake in the preheated oven for about 15-18 mins.
6. Cool cookies on wire racks while you make the drizzle. Stir together the melted honey with icing sugar or coconut butter and drizzle over cookies. It will harden as it cools. Store leftovers loosely covered at room temperature for the first day, and in the refrigerator thereafter.

Drizzle
Ingredients:
3 Tbsp icing sugar or coconut butter
2 tsp raw honey melted

Servings: 12 cookies

Enjoy✨

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