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!
Soft Baked Lemon Poppyseed Cookies
Light, bursting with lemon & YUMMY!
New! I added a cooking videoto 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!
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!
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!)
And they are super easy to make!
They require just 9 real, whole food ingredients:
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.
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.
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
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
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.
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...