Ingredients
Scale
For the Cookie:
- 1 Flax “egg” (1 tablespoon ground flax seed meal + 1 tablespoon water, let sit for 5 minutes)
- 1/3 Cup Almond Flour
- 1/4 Teaspoon Baking Soda
- Pinch of Sea Salt
- 2 Teaspoons Poppy Seeds
- 3 Tablespoons Cashew Butter
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Lemon Zest
- 1/4 Teaspoon Lemon Extract (optional)
For the Icing:
- 1 Teaspoon Lemon Juice
- 3 Tablespoons Monk Fruit Sweetener or Powdered Sugar
For Garnishing:
- 1/4 Teaspoon Sesame Seeds (optional)
- 1/4 Teaspoon Lemon Zest (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Prepare the flax egg by mixing ground flaxseed meal with water. Let it thicken for about 5 minutes.
- In a bowl, combine dry ingredients.
- Add wet ingredients, including the flax egg, and mix well.
- Form the dough into a ball and transfer it to the baking sheet.
- Use a greased spatula to press the dough into a 1/2-inch thick cookie.
- Bake for 13-15 minutes until golden brown.
- While baking, prepare the icing by mixing lemon juice and powdered sugar or monk fruit sweetener until smooth.
- Once the cookie is done, let it cool completely.
- Top with icing and garnish with poppy seeds and lemon zest, if desired.
- Serve and enjoy your delicious giant cookie!