Lemon myrtle & poppy seed cookie dough

Search:

Lemon myrtle & poppy seed cookie dough

Add to favorites
Rate this recipe
Gluten FreeVegan
1 person is cooking this
Count me in 

Lemon myrtle is a native Australian herb that has a mild lemony flavour that pairs well with savoury and sweet dishes.

Turmeric adds a rich colour and a warm savoury dimension to the dessert while providing an anti-inflammatory boost for the digestive system.

Ingredients

  • ½ cup almond meal
  • 1 tbsp crunchy peanut butter or tahini
  • 1 tsp ground lemon myrtle
  • ½ tsp poppy seeds
  • 3 to 4 drops lemon oil
  • Pinch turmeric powder

Method

Combine all ingredients in a bowl and rub together to form a dough. Form bite-sized balls then flatten.

Store in the fridge for up to 2 weeks.

Recipe and images by Martyna Angell - The Wholesome Cook.