Adapted from a sweet cream cheese dough, these delectable cookies are richly satisfying yet incredibly light, so they won’t weigh you down, since 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.
Makes about 4 dozen
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
Grated zest of 1 lemon
1 teaspoon pure vanilla
¾ cup Suzanne’s Specialties brown rice syrup, divided
Combine 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 dough seems dry, add lemon juice or water for moisture. Divide dough in half and pat each piece into a thick disk.
Preheat oven to 350°F (175C). Line 4 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 a 1/8-inch thickness. With a star-shaped cookie cutter, cut out cookies and transfer to prepared pan, leaving about an inch between cookies. Repeat with the remaining dough.
As soon as two of the baking sheets are filled with cookies, bake them 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 over high heat until it foams. Quickly spoon over warm cookies . These will keep, in a tightly sealed container for about 6-7 days.