Low-carb poppy seed cookies with almonds and dates

Low-carb poppy seed cookies made with ground almonds, poppy seeds and butter, sweetened only with dates and flavoured with lemon zest. Snacks with 11.9 g carbs per three cookies.

At a glance

• Serves 10
• Prep time: 25 min
• Cooking time: 14 min
• Total time: 39 min
• Calories: 223 kcal per serving
• Protein: 6 g
• Fat: 18 g
• Carbs: 12 g

Ingredients

• 200g ground almonds
• 50g poppy seeds
• 80g dates
• 60g butter
• 1 egg
• 1 unwaxed lemon
• 0.5 tsp baking powder
• 1 pinch of salt

Method

You’ll need: oven · baking tray · mini chopper

1. Blend the dates with the soft butter in a mini chopper to a smooth paste.
2. Stir in the egg and grated lemon zest. Mix the ground almonds, poppy seeds, baking powder and salt and knead everything into a dough.
3. Shape 30 balls, place them on a baking tray lined with baking paper and flatten them with a fork.
4. Bake the cookies in a preheated oven at 170 °C (150 °C fan) for 12 to 14 minutes, until the edges are golden brown.
5. Leave them to cool on the tray – they firm up as they cool.

Good to know

In Austria and Bohemia, poppy seeds are as much a part of Christmas baking as cinnamon. In these cookies they meet almonds and lemon, and the only sweetness comes from a few dates.

Swaps

Dates → dried apricots. Butter → coconut oil. Lemon → orange. Almonds → hazelnuts.

Cooking tips

Use ground poppy seeds for baking or briefly grind the poppy seeds yourself, so their flavour comes through better. The cookies are soft while warm and firm up as they cool.

Storage

Keeps for 2 weeks in a tin.

Allergens

Contains almonds, milk (butter) and egg; gluten-free, suitable for children.