Lemon Poppyseed Cookies (Coconut Flour and Protein)

These lemon poppy seed breakfast cookies are bursting with fresh, bright lemon flavour. They are absolutely delicious on their own, but I also love them crumbled on top of Greek yogurt and berries, or as a topping for smoothie bowls.

2 scoops vanilla whey protein powder
¼ cup coconut flour
1 Tbsp. poppy seeds
¾ tsp. baking powder
½ tsp. xanthan gum
½ tsp. sea salt
1 lemon, zested and juiced, divided
1 large egg, at room temperature
¼ cup pure honey
1½ Tbsp. coconut oil, melted
1 tsp. pure vanilla extract

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3).

In a small bowl, whisk together the protein powder, coconut flour, poppy seeds, baking powder, xanthan gum, salt and lemon zest.

In a separate bowl, whisk together the lemon juice, egg, honey, coconut oil and vanilla extract until smooth.

Stir the protein powder mixture into the wet ingredients and mix until completely incorporated. Let the dough rest for at least 10 minutes.

Scoop the cookie dough into 12 rounded scoops onto a parchment-lined baking sheet and flatten until they’re about ½" thick.

Bake for 11-13 minutes, until the edges are golden.

Remove cookies from the oven and allow them to cool on the baking sheet for 10 minutes before moving to a wire rack.

Makes 12 Cookies.

Nutritional Information:
78 Calories 78 | Protein 5.3g | Carbs 8.4g | Fat 2.75g