gluten-free lemon poppy seed squirrel cookies

 

I haven't been baking or cooking as much as I normally would (at least twice every day) and I don't really like that feeling of having to postpone recipes.

I've been having strange back pains--or soreness, I can't really tell--and I couldn't fall asleep the past two nights without incessant squirming or flipping around. I tried stretching and unsuccessfully attempted massaging my back but waves of lethargy washed over me and these past two days I was mostly sitting down or laying in bed, instead of baking and cooking.

But anyways...I still have the pains/soreness/whatever it is but I managed to get my butt off the couch and make something. I almost backed out of baking but motivated myself knowing I'd regret being lazy for so long, and here's the result: a squirrel family.

I love the lemon and poppy seed combination in muffins, so why not a cookie! I love the zesty lemon and subtle earthiness of poppy seeds, not to mention the tiny crunch here and there.


I used normal almond meal so my squirrels look grainier and more speckled, so if you want a "cleaner" look then I suggest using blanched almond flour. Nonetheless my lemon poppy seed squirrels are quite the dainty treat with some afternoon tea. It took some time cutting out the squirrel shapes. The dough was a bit crumbly, so the squirrels ended up losing a head or a tail when I transferred them to the silicone mat. With some extra dough and a little bit of surgery I got their heads and tails in place for baking :)

Gluten-Free Lemon Poppy Seed Squirrel Cookies

adapted from Elana's Pantry
yields about 12 cookies

Ingredients:

1 3/4 cup almond flour
pinch of salt
2 tbs olive oil
2 tbs honey
1 tbs vanilla extract
1 tbs packed lemon zest
1 tbs poppy seeds

Directions:

- Preheat the oven to 350° F and line a baking sheet with parchment paper or silicone baking mat.
- In a small bowl, combine the almond flour with the pinch of salt.
- In a separate bowl, combine the olive oil, honey, vanilla extract, and lemon zest and mix until combined. Gradually add the almond flour to the wet ingredients and mix until all of the almond flour is added.
- Add in the poppy seeds and work it into the mixture.
- On a flat surface or cutting board, roll out the dough until it is 1/4 inch thick, and cut out shapes using desired cookie cutter.
- Gently place the cookies onto the baking sheet and bake for 6-8 minutes until the sides are lightly golden. Remove, cool, and serve!