Soft Baked Lemon Poppyseed Cookies

Made with almond flour, these cookies are light, soft & chewy, bursting with lemon, and always a hit! No one ever guesses that they are Gluten-Free, Grain-Free, Vegan and Paleo-optional. An easy and delicious treat all year round!

gluten free soft baked lemon poppyseed cookies #glutenfree #vegan #paleofriendly www.healthygffamily.com
Soft Baked Lemon Poppyseed Cookies

Easy Almond Flour Recipe for Gluten-Free Lemon Cookies!

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New! I added a cooking video to this page so you could see just how quick and easy it is to make these gluten-free, vegan and paleo-friendly Soft Baked Lemon Poppy Seed Cookies!

If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.

A fan favorite all year round, I hope you love them too!

Enjoy!

gluten free soft baked lemon poppyseed cookies #glutenfree #vegan #paleofriendly www.healthygffamily.com

Original post…

These Soft Baked Lemon Poppy Seed Cookies are perfect all year round!

Made with almond flour, they are light, soft and chewy, bursting with lemon and so yummy!

And did I mention… they have the yummiest lemon glaze!

And they delight taste buds everywhere!

Being Gluten-free, Grain-Free, Vegan and Paleo-friendly, they satisfy all sorts of dietary needs and preferences so are perfect for entertaining or bringing places (or for now, pleasing everyone who’s living with you!)

And while we first made them as a Spring and Summertime treat, we also started making them around the holidays because they are light and tasty, and a nice change from all the more traditional cookies (which we so love so much!)

soft baked lemon poppyseed cookies gluten free vegan grain free #glutenfreerecipes www.healthygffamily.com

And they are super easy to make!

They require just 9 real, whole food ingredients:

almond flour

coconut flour

coconut oil

maple syrup

lemon zest

lemon extract

poppy seeds

baking soda

salt.

soft baked lemon poppyseed cookies #glutenfree #vegan #paleofriendly #healthygffamily healthygffamily.com

The batter comes together quickly, then needs to rest in the refrigerator for 30 minutes so build that into your planning.

All you do it mix together the wet ingredients. Then add in the dry ingredients.

That’s it!

Then let rest in the refrigerator for 30 minutes.

Then you simply roll the dough into 18 balls, press the dough down slightly and bake!

When done baking, they will be slightly browned on top, and the tops will crackle a bit.

Pro Tip: The cookies will be extra soft so be careful when you remove them from the oven and let them cool completely before glazing them.

On to the lemon glaze…

The lemon glaze finishes them with a burst of sweet lemon!

And it’s just 2 ingredients: Confectioners sugar and lemon juice.

To keep paleo, skip this tangy lemon glaze.

Dip the top of the baked and cooled (!) cookie in the glaze, swirl a bit to make sure it’s coated, lift up and swirl to stop any dripping. then place back on the baking sheet to cool.

If you have a lot of crackles that weren’t filled with the glaze, feel free to add a bit more with a spoon.

soft baked lemon poppyseed cookies #glutenfree #vegan #paleofriendly #healthygffamily healthygffamily.com

soft baked lemon poppyseed cookies #glutenfree #vegan #paleofriendly #healthygffamily healthygffamily.com

Recipe adapted from Texan Erin.

Hope you love these as much as we do!

For more lemon treats, you may love:

Gluten-Free Lemon Thyme Zucchini Loaf

Gluten-Free Lemon Blueberry Bread

Gluten-Free Lemon Bundt Cake

For more cookies, click here.

And for more almond flour treats, try our:

Almond Flour Morning Glory Muffins

Almond Butter Chocolate Chip Blondies

Chocolate Peanut Butter No Bake Bars

 

PIN it!

Scroll down for recipe and leave a comment if you try.

Recipe

 

gluten free soft baked lemon poppyseed cookies #glutenfree #vegan #paleofriendly www.healthygffamily.com
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4.82 from 16 votes

Soft Baked Lemon Poppyseed Cookies

These soft and chewy cookies are light, have just the right amount of sweet and are bursting with lemon... a total crowd pleaser! And being Gluten-free, Grain-Free, Vegan and Paleo-friendly, they satisfy all sorts of dietary needs and preferences. NOTE: Prep time includes letting the batter rest 30 mins
Prep Time20 minutes
Cook Time10 minutes
Resting time30 minutes
Total Time1 hour
Course: Dessert, Cookies, Baking
Cuisine: Gluten-Free, Vegan, Paleo-friendly
Keyword: easy gluten free dessert recipe, easy gluten-free cookie recipe, gluten-free lemon poppy seed cookies, gluten-free vegan cookies, baking with almond flour, almond flour cookies
Servings: 18 cookies
Author: Healthy Gluten-free Family

Ingredients

Lemon Cookies (makes 18)

  • ½ cup refined coconut oil melted
  • cup maple syrup
  • 2 tablespoons lemon zest
  • 3 teaspoons lemon extract
  • 1 tablespoon poppy seeds
  • 2 ⅔ cups almond flour
  • 4 tablespoons coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Glaze (enough for 18 cookies) (optional-- If paleo, skip)

  • 1 ½ cup of powdered sugar
  • 3 tablespoons fresh lemon juice

Instructions

Lemon Cookie

  • In a large mixing bowl, mix together coconut oil, maple syrup, lemon zest and lemon extract.
  • Add almond flour, coconut flour, poppyseeds, baking soda and salt. (mixture may seem thin but don't add any extra flour, it will firm up as it cools in the refrigerator)
  • Let the dough sit for 5 minutes, then place the bowl in the refrigerator for 30 minutes or until the dough is firm. (I like to transfer the dough to a pyrex bowl with a cover for refrigerating but not necessary)
  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  • Divide dough into 18 equal size pieces, placing 9 on each baking sheet, approximately 3" apart.
  • Roll each dough piece into a ball. Then press the balls down slightly with your palm.
  • Bake cookies for 10-12 minutes or until the cookies have lightly browned. The cookies may crackle a little. (with my oven they are perfect at 10 mins)
  • The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
  • Enjoy as is or when completely cooled dip in Glaze. See directions below.

Glaze

  • Mix powdered sugar and lemon juice with a spoon or small whisk until it is a consistency that spreads, but doesn't run off the cookie.
  • Hold the baked and cooled cookie upside down and dip it in the lemon glaze. Swirl to cover cookie top, pull up, let excess drip off and place on cookie sheet.

Store in air tight container at room temperature for a few days or in the refrigerator for 1-2 weeks. If you plan to freeze any, freezer before glazing.

    Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

     

    44 thoughts on “Soft Baked Lemon Poppyseed Cookies

    1. This recipe is simply amazing!! Thank you for sharing!! They go great with your coffee in the morning and dessert after dinner!

      1. I unfortunately can’t eat coconut flour. Is there something else that could take its place? I cannot also eat rice. Which is very difficult in gluten free baking I love anything lemon! Thank you!

    2. Hi! If i substitute the coconut and almond flour with white flour how much should i use it?
      Thanks ???

      1. Hi. I’ve never made these with any flour other than the coconut and almond flour…. sorry I don’t have a recommendation for all purpose flour because I would potentially need to tweak other ingredients as well.

    3. 5 stars
      These cookies are amazing! I made them for a company bake off and won– competing against gluten-y baked goods, no less! Easy to make and so delicious.

    4. 5 stars
      Omg these cookies came out amazing! The recipe was perfect and easy to follow. I added blueberries and it was the perfect combination. My husband said I could sell them, they came out so good. So impressed.

      1. 5 stars
        I think you can try molasses or karo! I’m not sure how much though cause they are much thicker than maple syrup and molasses can be overpowering.

          1. 5 stars
            We made these with all purpose gluten free flour and some brown rice flour because we can’t have almond and they were great! We added about 4 Tbsps of water because it was a tad dry but that’s the only change we had to make. So good!!

    5. 5 stars
      These are lemony delicious! Made these for GF friends and they were gone in a flash. Everyone asked for the recipe! I sprinkled some poppy seeds on the glaze for looks and served them with ice cream topped with a dark cherry sauce. Thanks!

    6. Oh my GF goodness! These are wonderful and will suit all my grands, the 16 GF, the 13 Vegan, the 8 Type 1. Thank you so much for this recipe! I will be checking into more of your recipes definitely! Thank you!

      1. Hi. Unfortunately, this recipe might not work for you…. other flours work differently and aren’t interchangeable, and it wouldn’t work with just coconut flour. I’ve never made it with oat flour but that might be the closest substitution.

    7. I have been looking for a gluten-free cookie recipe like this. I made them with anise extract and a lemon glaze. Delicious,easy and clean ingredients. Thanks

    8. 5 stars
      I LOVE these! My sister has many food restrictions right now due to the new baby so these were perfect for her during the holidays! So easy to make and very addicting to eat! Yummy!!

    9. 5 stars
      Thank so much for this recipe. I am a new mother to a child with celiac plus type 1. I really appreciate you taking time to publish recipes so that my 12 year old can live a happy and normal life moving forward. Keep posting

    10. Can’t wait to try this! Any chance we can put pure lemon juice in place of the extract? How much would you recommend if so? Thank you! I’m out of the extract unfortunately!

      1. Great question! Extract adds such a strong flavor that I’m afraid you’d have to add a lot of juice to make up for it and that would change the texture of the cookie…. I’ve read that you can substitute 1 teaspoon of lemon zest per teaspoon of lemon extract but I’ve never done that, so not sure….if you try it, please let me know!

    11. Amazing recipe and a huge hit in this household of dietary needs. I actually used lemon juice instead, and added a bit more lemon zest to keep the flavour. But this one’s a keeper in the cook book ?

        1. 5 stars
          Hi there!
          I also tried substituting lemon zest and juice for the lemon extract., cause I found the flavor a bit unnatural. It was successful! Same crackly top, slightly more subtle lemon flavor.
          The following proportions have worked well for me (no lemon extract, just different amounts for the lemon zest, and some lemon juice):
          Lemon zest: 3 tablespoons
          Lemon juice: 1 tablespoon
          Thanks for this yummy vegan recipe!

    12. 5 stars
      These are so yummy! I didn’t have blanched almond flour so I used almond meal. It changed the color but are still delicious! I also didn’t have lemon extract so I did 3 teaspoons extra of zest and the lemon flavor came across very well. Thanks for another great, healthy recipe!

    13. 5 stars
      These were the best cookies I have ever made! I used fresh home grown lemons and they were so delicious that they only lasted a few days before they were all gone. So soft, light, and bright tasting. I made them for Christmas as a refreshing change from the other traditional cookies and I will continue making these because they were amazing!

    14. Hi,
      Do you know what the measurements will be in grams please?
      We aren’t very good with cup sizes in the UK but really want to give this a go. They sound awesome!
      Thank you 😊

      1. Hi. I am asked this question often so just turned on metric conversion in my recipe program for you. There is a option to click on Metric below ingredients. It is brand new software and I am still playing with it but feel free to try it! Let me know if it works.

    15. 5 stars
      So easy to make and SO good! My oven took a little longer and needed a little higher temp (370F) to bake the cookies but we got there. The real issue is how not to eat them all in one go, they’re so delicious! (Thank you for the metric conversion!)

      1. Happy you love them! And thanks for your sharing your adjustments. I have a new recipe format that allows me to give metric conversions for all our recipes. I have been trying to update slowly but if there is ever any recipe you need metric conversions for, please send an email or leave a comment on the recipe page and I will do so quickly!

    4.82 from 16 votes (3 ratings without comment)

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