Lemon and poppy gluten-free cookies

2 Tbsp olive oil; 1.5 Tbsp coconut sugar; 1 Tbsp vanilla paste; 1 Tbsp grated lemon zest; 2 cups almond meal; pinch of Himalayan salt; 1 Tbsp poppyseed; 1 egg white lightly beaten.  Combine all of the ingredients (except the egg white) working them with your fingers for 5 minutes to release the natural oils.  Roll out the doe to 1/5cm then cut into shapes.  Brush with the egg white and bake at 180 for 6-10 minutes.

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