Another gluten free recipe coming in hot this week! I took a distract step away from pumpkin and chose a light Gluten Free Lemon Poppy Seed Cookie recipe.
During this baking adventure I substituted out honey for agave nectar, which provided me with two challenges. One -I had a hard time rolling my cookies into balls… it was more like throw the batter on the parchment paper and hope for the best. Two – baking gluten free requires you watching the oven like a hawk in order not to burn your goods. I baked my cookies 2 minutes too long and the bottoms are a tad crunchy. Darn.
Yet, even with these two challenges, all turned out well. I even got to indent the cookies with my fork once they had baked for about 10 minutes and firmed up. Yay. Win.