Preheat the oven to 320 degrees F (160 degrees C).
Use an electric mixer to beat the egg white until stiff peaks form. Set aside.
In another bowl, combine almond flour, sugar, lemon zest, poppy seeds, lemon juice, and vanilla extract.
Fold almond flour mixture into egg white gently with a spatula.
Using an ice cream scoop, scoop out a bit of the dough and place cookies onto a baking sheet lined with parchment paper. Flatten dough slightly with your hand.
Bake cookies for 15 minutes, or until the edges are golden.
Let cookies cool completely before eating. Enjoy!
Video
Notes
To make recipe vegan, swap egg white for 1 tablespoon aquafaba or 1 flax egg.