Poppy Seed Shortbread Cookie Recipe

I am pretty sure that this is an original recipe. It came to me while I was trying to use my Krusteaz protein poppy seed pancake mix for various pancake and waffle recipes. On the back of the box it recommended a cookie recipe and in my mind I thought that a modified shortbread recipe would be even better than what they recommended. This is my original recipe for shortbread cookies using monk fruit sweetener which does not take away from the sweetness of the cookie at all and Krusteaz protein flour with poppy seeds. The results is a delightful, soft buttery cookie that’s better than any of the store bought shortbreads I’ve had. I was surprised and I think you’ll love the results. You don’t even have to tell you family it has Monk fruit sugar, they won’t be able to tell, honestly.


  • 3/4 cup enriched all purpose flour
  • 1/4 cup Kruateaz protein poppy seed pancake mix
  • 1/2 cup Danish or other good quality butter diced and softened to room temp
  • 1/4 cup Monk Fruit sweetener
  • 1/2 tsp vanilla extract


Preheat oven to 350 degrees Fahrenheit. Cream the softened butter and sweetener together until mixed well and creamy. Add the flours both and the vanilla to the butter sugar mix. Mix until combined with an electronic beater.

Scoop about a golf ball sized amount of batter and form into a flattened cookie shape with your hands. Put on a silpats or wax paper on the cookie sheet. Cook for 15 minutes or more until the sides of the cookies start to brown. Take out of the oven and let rest for 10 minutes to cool. Pair with your favorite almond milk and enjoy!