In a medium or large bowl, mix the almond flour, baking soda and zest together.
Add in the wet ingredients, starting with the orange juice, apple cider vinegar, vanilla extract, butter and honey, combining well.
Add the egg, continuing to combine until it's well mixed in. Finally, fold in the poppyseeds.
On a baking tray prepared with parchment paper, scoop out a tablespoon of the cookie batter placing them a few inches apart on the tray.
Flatten each cookie down with the palm of your hand, wetting it with a bit of water to facilitate.
Bake the cookies in a preheated at 350 for 10 minutes. Remove from oven and allow to cool.
Store in the fridge or freezer.