Soft Baked Lemon Poppyseed Cookies

Gluten-Free, Grain-Free, Vegan and Paleo-Friendly... these cookies delieght tastebuds everywhere!

Soft Baked Lemon Poppyseed Cookies

Light, bursting with lemon & YUMMY!

These Soft Baked Lemon Poppyseed Cookies are a perfect Spring and Summertime treat!

They are light, soft and chewy, bursting with lemon and so yummy!

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.

And they are super easy to make, requiring just 9 real, whole food ingredients: almond flour, coconut flour, coconut oil, maple syrup, lemon zest, lemon extract, poppy seeds, baking soda, salt.

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

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. 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.

Recipe adapted from Texan Erin.

Hope you love these as much as we do!

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

Recipe

5.0 from 2 reviews
Soft Baked Lemon Poppyseed Cookies
 
Prep time
Cook time
Total time
 
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
Author:
Recipe type: Baking, Cookies
Cuisine: Gluten-Free, Vegan, Paleo-Friendly
Serves: 18 cookies
Ingredients
Lemon Cookies (makes 18)
  • ½ cup refined coconut oil, melted
  • ⅔ cup maple syrup
  • 2 tablespoon lemon zest
  • 3 teaspoons lemon extract
  • 1 tablespoon poppyseeds
  • 2⅔ cups Barney Butter blanched almond flour
  • 4 tablespoons coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Glaze (enough for 18 cookies) (optional-- If paleo, skip)
  • 1½ cup of powdered sugar
  • 3 tablespoons fresh lemon juice
Instructions
Lemon Cookie
  1. In a large mixing bowl, mix together coconut oil, maple syrup, lemon zest and lemon extract.
  2. 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)
  3. 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)
  4. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  5. Divide dough into 18 equal size pieces, placing 9 on each baking sheet, approximately 3" apart.
  6. Roll each dough piece into a ball. Then press the balls down slightly with your palm.
  7. Bake cookies for 10-12 minutes or until the cookies have lightly browned. The cookies may crackle a little.
  8. The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
  9. Enjoy as is or when completely cooled dip in Glaze. See directions below.
Glaze
  1. 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.
  2. 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.

 

8 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!

  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. 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. 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.

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