Poopy Delight Cookies

Poppy Delight Cookies

Ingredients:

  • 150 g (5.3 oz) whole-grain spelt flour
  • 150 g (5.3 oz) almond flour
  • 30 g (1 oz) ground poppy seeds
  • 1 egg
  • 80 g (2.8 oz) sugar-free apricot jam
  • 70 g (2.5 oz) low-fat sour cream
  • ½ tsp baking soda
  • Stevia to taste (20–30 drops)
  • Approximately 50 g (1.8 oz) all-purpose flour for dusting


Instructions:

  1. Preheat your oven to 170°C (338°F).
  2. Combine the dry ingredients: spelt flour, almond flour, ground poppy seeds, and baking soda.
  3. Add the egg, apricot jam, sour cream, and stevia to the dry mix. Knead the dough by hand, gradually adding the all-purpose flour until a smooth, non-sticky dough forms.
  4. Roll the dough out to a few millimeters thick, and use cookie cutters to shape your cookies. Arrange them on a baking sheet lined with parchment paper.
  5. Gather leftover dough, re-roll, and repeat until all the dough is used.
  6. Bake the cookies for 12–14 minutes until they acquire a light golden-yellow color.