Lemon Poppy Oat Cookies
These are gluten-free and only made with oat flour! Their lemon taste and tender texture is sure to be uplifting.
Equipment
- Sheet pan
Ingredients
- ¾ cup (150g) granulated sugar
- 2 tablespoons lemon zest (about 3 small lemons or 2 large lemons)
- ½ cup (227g) unsalted butter (room temperature)
- 1 large egg (room temperature)
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- 2 cups (200g) oat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons poppy seeds
Instructions
- In a small bowl, combine the sugar and lemon zest by rubbing the mixture between your fingers. Combine it until it resembles damp sand.
- In another small bowl, combine the oat flour, baking powder, baking soda, salt, and poppy seeds. Whisk the mixture with a fork.
- With a mixer in a large bowl, beat the butter and sugar/lemon zest mixture until creamy and light. Add the egg, lemon juice, and vanilla. Mix at slow/medium speed, scraping down the sides of the bowl as necessary.
- Add the flour mixture into the wet ingredients and mix at a slow speed or stir until just combined. Cover the dough with plastic wrap and place into the fridge for 30 minutes (or longer).
- 15 minutes before you’re ready to bake, preheat the oven to 350°F or 180°C.
- Line a baking sheet with parchment paper. Remove the dough from the fridge after at least 30 minutes. Use a tablespoon sized spoon or cookie scoop to scoop the dough onto the baking sheet. Leave about 2 inches between them.
- Bake for 10 minutes. Let the cookies cool for 3 minutes on the baking sheet, then move them with a spatula to fully cool on a cooling rack (or just eat them warm!)
Notes
You can omit the poppy seeds.
If you have a microplane to zest the lemons, use that! The finer the zest, the tastier the cookies.