Easy and delicious low carb breakfast cookies! Whip up a batch of these soft lemon poppyseed breakfast cookies before the rest of the family is even awake.
It’s less than three weeks until we move across the country and I am in a weird sort of limbo right now. We were working feverishly for several weeks there, trying to get things organized on the Portland end while also trying to sell our house and wrap things up on the Boston end. Reason tells me that this process should be getting progressively more frantic as the move draws near, but somehow that isn’t the case. There is a strange lull at the moment where things are starting to fall into place on both ends and there isn’t much for me to do at the moment. And you’d think I’d be thrilled about it, but I’m not. I find myself uneasy because I know that it’s a false sense of calm. It’s the eye of the storm, where the whirlwind pace of preparations has slowed for now. But I am not fooled because I know that in about 2 weeks time is when the real fun starts. Until then, there isn’t much I can do but mentally prepare myself.
Well, actually, there is a lot I can do. I can bake and cook like a madwoman to try to use up as much in our freezer and pantry as humanly possible. Which is an admirable feat, I would say. Especially because, as I am wont to do, I have taken on far too many projects for the holiday season and am feverishly cranking our recipes for clients as well as the blog. There will be some inevitable downtime during the actual move, when we have arrived in Portland and our worldly goods are still in transit from Boston. Can you just imagine how hard it will be for me to have nothing to cook with for a week or two? Nothing except a few paltry items we are shipping out ahead of time . All my beloved cooking tools and gadgets meandering their way across the country while I make do with a single pot, a single pan, a wooden spoon and paring knife, and that’s about it. You know that when our stuff arrives, the first thing I will do is set up the kitchen.
So easy recipes will be the order of the day for a while, as you might imagine. It will be a little like camping, I suppose. Minus the warm summer weather and the outdoors, the scent of the wood fire in your hair and your clothes. So really not like camping at all, actually. More like being in an empty house without any furniture or kitchenware. On the plus side, at least there won’t be any mosquitos!
Breakfast cookies are pretty darn easy to make, so you might think I could whip these up for the kids while we live this funny little life for a bit. Except this does require some beaters and I won’t have any. I am not sure I can move that wooden spoon fast enough to get all the ingredients properly combined. It’s worth a try, though, because these were a huge hit with the kids. It always feels like a real treat when you can have cookies for breakfast!
Lemon Poppyseed Breakfast Cookies
Ingredients
Cookies:
- 1 cup almond flour
- ¼ cup coconut flour
- 3 tablespoon poppyseeds
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 6 ounces cream cheese softened
- ½ cup Swerve Sweetener (granulated or confectioners)
- 1 large egg room temperature
- Zest of one lemon
- 2 tablespoon lemon juice
- ¼ teaspoon liquid stevia extract
Glaze (optional):
- ¼ cup confectioner's Swerve Sweetener
- 2 to 3 tablespoon lemon juice
Instructions
Cookies:
- Preheat oven to 325F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder and salt.
- In a large bowl, beat cream cheese, sweetener, egg, lemon zest, lemon juice and stevia extract. Beat in almond flour mixture until well combined.
- Form by hand into 8 to 10 even balls. Flatten with the palm of your hand to about ½ inch thick circles.
- Bake about 20 minutes, until set and just barely brown around the edges. Remove and let cool on pan.
Glaze:
- In a small bowl, whisk together sweetener and enough lemon juice to make a thin glaze. Drizzle over cooled cookies.
Notes
Polyunsaturated fatty acids: 1.25g
Total fat: 15.03g
Calories from fat: 135
Cholesterol: 23mg
Carbohydrate: 7.59g
Total dietary fiber: 3.47g
Protein: 5.84g
Sodium: 185mg
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Carol says
Dear Carolyn, I can’t tell you how grateful I am for your recipes! I am dairy-free, but I love lemon and poppyseed so I made these cookies but substituted 6 oz of cashew butter and a pinch of xantham gum for the cream cheese. They turned out wonderful!
Carolyn says
Great to hear!
Nanette says
These sound delightful. Just wondering if one can use chia seeds instead of poppyseeds.
Carolyn says
Sure that works.