Lemon Poppy Seed Cookies

Make these cookies anytime, but also on special occasions. Use any classic shaped cookie cutters for Christmas cookies, Valentines Day cookies, or other holiday cookies depending on the shape of your cookie cutter.

Dry Ingredients:

• 1 1/4 cup gluten-free coconut flour
• 3/4 cup gluten-free almond meal flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds

Wet Ingredients:

• 3 tablespoons ground flax seeds
• 2 tablespoons warm filtered water
• 1 tablespoon apple cider vinegar, unfiltered
• 1/3 cup agave nectar, light
• 1/4 cup grape seed oil
• 2 tablespoon melted coconut oil

Directions:

1. Place in a medium size bowl the coconut flour, salt and baking soda. Use a whisk to combine and aerate the mixture, then mix in the lemon zest and poppy seeds. Set aside.
2. In a large bowl, whisk together the flax seeds and water, and let sit for 3 minutes. Add the remaining wet ingredients and whisk some more, until well combined.
3. Gradually mix the dry ingredients into the wet.
4. Form the soft dough into a ball then roll it between two pieces of plastic wrap, for a 1/4-inch high thickness. cut out cookies with a star shape or other shape cookie cutter.
5. Place cookies on a baking sheet lined with parchment paper and bake in a preheated  350º F oven for 8 to 10 minutes or until edges are a light golden brown. Let cool and serve. Stores refrigerated for 3 to 5 days.

Yield: Makes about 24 cookies