It’s Hanukkah and, all over the world, Jewish homes smell like freshly fried Sufganiyot.
It’s almost Christmas, and all over the US, American homes smell like cinnamony cookies.
It’s Christmakkah in our home and this year, we are planning to shake things up. Sufganiyot on Christmas and cookies on Hanukkah! Breaking traditions to make space for the new ones!
Today, I am sharing with you two kinds of cookie recipes: Snickerdoodle and Lemon Poppy Seed.
- ¼ cup Avocado or MCT Oil
- 1 Egg (large)
- ¼ cup Almond butter
- ¾ cup Almond flour
- ½ tsp Cream of tartar
- ¼ tsp Baking soda
- 1 tsp Cinnamon
- Pinch of Sea salt
- ½ tsp Vanilla
- Stevia (to taste)
- Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Position your oven rack in the center of the oven.
- Combine all ingredients in a food processor until combined and the dough is formed. Or mix all ingredients by hand in a large bowl.
- Divide dough into 6-8 balls. Place on the baking sheet. Flatten each ball with your hand or parchment paper.
- Bake in the preheated oven for 15 minutes or until cookies are set and browning. Allow cookies to cool on baking sheet 5-7 min before carefully transferring to wire racks to cool completely.
Lemon Poppy Seed cookies
Replace Cinnamon and Vanilla with ¼ cup poppy seeds, and juice and zest of 1 lemon.
I have two words for you – dairy-free Egg Nog.
One thought on “Two kinds of cookies: Snickerdoodle & Lemon Poppy Seed”
Currently enjoying these wonderful cookies. Thanks for this recipe and your blog. I have enjoyed many of your low-carb recipes!