Lemon Poppyseed Breakfast Cookies

Cookies:
• 1 cup almond flour
• 1/4 cup coconut flour
• 3 tbsp poppyseeds
• 1 tsp baking powder
• 1/8 tsp salt
• 6 ounces cream cheese, softened
• 1/2 cup Swerve Sweetener (can use granulated or confectioners)
• 1 large egg, room temperature
• Zest of one lemon
• 2 tbsp lemon juice
• 1/4 tsp liquid stevia extract
Glaze (optional):
• 1/4 cup confectioner's Swerve Sweetener
• 2 to 3 tbsp lemon juice

Instructions

Cookies:
1. Preheat oven to 325F and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder and salt.
3. In a large bowl, beat cream cheese, sweetener, egg, lemon zest, lemon juice and stevia extract. Beat in almond flour mixture until well combined.
4. Form by hand into 8 to 10 even balls. Flatten with the palm of your hand to about 1/2 inch thick circles.
5. Bake about 20 minutes, until set and just barely brown around the edges. Remove and let cool on pan.
Glaze:
6. In a small bowl, whisk together sweetener and enough lemon juice to make a thin glaze. Drizzle over cooled cookies.

Read more at http://alldayidreamaboutfood.com/2014/11/low-carb-lemon-poppyseed-breakfast-cookies.html#0FV8kRcGfJAoAIlq.99