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: Healthy Gluten-Free Family
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
- 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.
- 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.
This recipe is simply amazing!! Thank you for sharing!! They go great with your coffee in the morning and dessert after dinner!
So glad you love them as much as we do!
Hi! If i substitute the coconut and almond flour with white flour how much should i use it?
Thanks 🙏🏼😻
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.
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.
Love it! Thanks so much for making and sharing! And congrats on winning the bake off! 🙂
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.
What a fun add! So happy you love them! Thanks for sharing 🙂