Adapted from a sweet cream cheese dough, these delectable cookies are richly satisfying yet incredibly light, so they won’t weigh you down, as tender cookies are easier to digest. Add to that the sparkle of lemon zest and the energy of poppy seeds, and you have created a cookie that makes the perfect dessert.
- Yield: 48 cookies
- 2 cups whole wheat pastry or sprouted whole wheat flour
- 2 to 3 tablespoons poppy seeds
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch sea salt
- ¼ cup avocado or extra-virgin olive oil
- 4 ounces silken tofu
- 1 grated lemon zest
- 1 teaspoon pure vanilla extract
- ¾ cup Suzanne’s Specialties brown rice syrup, divided
- Combine the flour, poppy seeds, coconut sugar, baking powder, baking soda, and salt in a large bowl. Puree the oil and tofu in a food processor fitted with the metal blade or in a blender until smooth. Fold the tofu mixture into the flour along with the lemon zest, vanilla, and ½ cup of the rice syrup. Stir until combined into a soft dough. If the dough seems dry, add lemon juice or water for moisture. Divide the dough in half and pat each piece into a thick disk.
- Preheat the oven to 350°F. Line four baking sheets with parchment paper.
- Divide the dough into quarters. Wrap the three pieces you’re not using right away to prevent drying. Roll the remaining piece out on a lightly floured surface to an ⅛-inch thickness. With a star-shaped cookie cutter, cut out cookies and transfer to the prepared pans, leaving about 1 inch between cookies. Repeat with the remaining dough.
- As soon as two of the baking sheets are filled with cookies, bake them for 10 to 12 minutes, or until golden at the edges and firm; do not overbake or the cookies will become quite hard as they cool. Repeat with the remaining dough.
- To glaze the lemon stars, heat the remaining ¼ cup rice syrup in a small pan over high heat until it foams. Quickly spoon over the warm cookies. These will keep, in a tightly sealed container, for 6 to 7 days.