Soft Baked Lemon Poppyseed Cookies

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

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

Light, bursting with lemon & YUMMY!

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!


soft baked lemon poppy seed cookies gluten free vegan paleo friendly #glutenfreerecipes

May 2020: These have been a favorite for the last two Summers and this year is looking to be no different!

These Gluten-Free Lemon Poppy Seed Cookies have the yummiest Lemon Glaze and are a perfect warm weather cookie!

Bursting with lemon, they are bright and light and yummy!

Plus they are gluten-free, grain-free, vegan and paleo-friendly so they are a hit with all sorts of dietary needs and preferences as well as those who follow no particular diet at all!

Hope you love them as much as we do!

gluten free soft baked lemon poppyseed cookies #glutenfree #vegan #paleofriendly

Original post…

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

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 (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

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


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

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

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

Recipe adapted from Texan Erin.

Hope you love these as much as we do!

soft baked lemon poppyseed cookies #glutenfree #vegan #healthygffamily

PIN it!

soft baked lemon poppyseed cookies gluten free vegan grain free #glutenfreerecipes Or Pin this!

soft baked lemon poppyseed cookies gluten free vegan grain free #glutenfreerecipes

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


5.0 from 11 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
Recipe type: Baking, Cookies
Cuisine: Gluten-Free, Vegan, Paleo-Friendly
Serves: 18 cookies
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
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.
  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.


gluten free soft baked lemon poppyseed cookies #glutenfree #vegan #paleofriendly

37 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.

    1. 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. 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. 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. 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. 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. 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. 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. 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!

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