Lemon Poppy Seed Cookies and Ginger Cookies

1) Lemon and Poppy Seed Cookies: these look like a 'normal' cookie and are sure to fool anyone adverse to vegan gluten-free baking. A good choice if you are living somewhere where x-mas happens to be in the middle of summer, the lemon is quite nice and refreshing.

2) Naughty Ginger and Date Cookies: these delicious guys are a bit more rustic looking but don't be turned off go and grab a few and smuggle them in your pocket on your way outside. Specially if you are living somewhere where the weather gets a little chilly these cookies are the way to go.


Lemon and Poppy Seed Cookies


1/3 cup extra virgin coconut oil

2 tbsp lemon juice and rind of 1 lemon, you can add a couple of drops of DoTerra essential Lemon Oil at this point too, but it's not necessary.



1 1/2 cup almond meal

1 cup rice flour

1 tbsp arrow root flour

1/2 coconut sugar

Pinch salt

1/2 tsp bi-carb

1 tbsp poppy seeds



1/2 cup rice flour for rolling



Preheat the oven to 150 C. 

Melt the coconut oil by placing your jar in a pot of hot water on the lowest heat possible, don’t let the water boil, just heat enough to warm the oil.

Mix the dry ingredients really well then add the melted coconut oil, lemon juice and rind. When your dough is nicely kneaded and hence the ingredients mixed evenly place it in the fridge for half an hour.

Flour a surface and place half the dough on to it, roll with a rolling pin and cut out desired cookie shapes. Place on a baking tray (handle with care as they are fragile) lined with baking paper and bake for approximately 30 minutes or until slightly golden, but only slightly. Let cool to firm up and harden! 

Perfect, delicious. If they get soft the next day you can just re-bake them at a low temperature around 100 C to dry them out again, that works wonders and again you have a nice and crunchy cookie.

You gotta love vegan gluten free baking ‘cause it makes you and the animals feel so good!


Naughty Ginger and Date Cookies




Dry mix

1/4 cup buckwheat flour

1/4 cup brown rice flour

1/4 cup corn/maize flour

1/4 cup almond meal

1/4 tsp salt

1/2 tsp bi-carb soda

1 1/2 tsp ground ginger powder

1/4 cup coconut sugar or rapadura

1/3 cup chopped dates


Wet mix

1/2 cup coconut oil melted

1/4 cup rice syrup



Preheat the oven to 180C. 

Mix both the wet and dry mix together into a nice non-sticking, non-crumbling, dough. Roll onto a floured surface and cut your desired cookie shapes.

Bake for 20 minutes- ish until they smell and look slightly browned, depends how you like cookies: over, or under done, or just right, I like them a little crunchy, enjoy.