Bursting with lemon flavor. These cookies are clean eating/real food and made with a healthier sweetener.
Combine white whole wheat flour, 1 tablespoon of the poppy seeds, sea salt, baking soda and baking powder in a medium bowl. Mix well
Using a coffee grinder or your blender, grind the coconut sugar until fine and powdery.
Using a stand mixer, beat the butter until creamy. Slowly add the coconut sugar. Beat for about 3 minutes or until light and creamy.
Add the egg and the egg yolk and continue to mix. Then add the lemon extract. Mix about 1 minute
Slowly add the flour mixture until combined. Scrape down sides as necessary.
Cover and let rest at room temperature for about 30 minutes.
Preheat oven t9 350° Line cookie sheet with parchment paper.
Place one scant tablespoon of dough on the parchment paper. Leave about 2 inches between cookies. You should have 12 cookies on the sheet.
Bake for 4 minutes and then turn the cookie sheet and bake another 4 or 5 minutes. Centers should be soft.
When the cookies are done, let them cool on the cookie sheet. Continue to bake the rest of the cookies in the same manner.