Apr
17

Gorgeous paleo lemon poppyseed cookies made with a mix of nutritious coconut flour and almond flour then topped with an easy, sweet & zesty lemon glaze. The perfect healthy spring treat that’s gluten, grain, dairy free and easily vegan!

Remember when I brought you those fabulous lemon cookies a few weeks ago? If you tried them, you know how good they were.

Gorgeous paleo lemon poppyseed cookies made with a mix of nutritious coconut flour and almond flour then topped with an easy, sweet & zesty lemon glaze. The perfect healthy spring treat that's gluten, grain, dairy free and easily vegan!

But guess what? I wanted to make you another cookie that anyone could enjoy so I combined my lemon cookies and almond flour sugar cookies into one glorious lemon flavored sugar cookie packed with poppyseeds and a sweet, zesty lemon glaze. GUYS, they’re sooooo good! Soft, chewy, gluten free, dairy free and even paleo-friendly!

What more could you want? I mean, besides a cold glass of almond milk to pair them with. Or perhaps an almond milk latte?!

Mmmm now we’re talkin’. Clearly, my favorite 3pm snack = cookies and coffee.

lemon poppyseed cookie ingredients

Ingredients for lemon poppyseed cookies

Almond flour: these cookies call for blanched almond flour. There is no substitute in this recipe.

Coconut flour: I like to use coconut flour in my paleo recipes, but if you aren’t paleo, gluten free oat flour is a good substitute most of the time.

Baking soda: you’ll just need a pinch for this recipe.

Coconut oil: I prefer to use virgin coconut oil in this recipe because it adds flavor, but melted butter or melted vegan butter is a great option!

Sugar: granulated or organic cane sugar is best in this recipe. You can use coconut sugar too (more paleo-friendly), but just know that it will change the color of the cookies to a golden brown hue and the flavor may slightly change a bit.

Egg: you’ll need one egg, and it’s best if the egg is at room temperature before you bake with it. These cookies work very well with a ‘flaxegg’ if you want to make them vegan. More vegan notes can be found in the recipe note section!

Fresh lemon zest and juice: more tips on this below!

Almond extract: a hint of almond extract brings out incredible flavor in these lemon poppyseed cookies. Don’t skip it.

Poppyseeds: You don’t need to include poppyseeds in this recipe, but I’m addicted to the flavor and texture it gives the cookies.

lemon poppyseed cookies on a baking sheet with a few cookies with lemon glaze

Tips on making lemon poppyseed cookies:

Make sure to use parchment paper when baking: To make sure the cookies don’t stick to the pan, use parchment paper.

Make sure your egg is at room temperature: Simply run your egg under warm water for a minute before using it in the recipe.

Use fresh lemon juice: make sure you use freshly squeezed lemon juice for this recipe. Do not use lemon concentrate, it’s too potent and sour.

Don’t forget the lemon zest: the lemon zest is very important to flavoring these lemon poppyseed cookies. Here’s the inexpensive zester I recommend.

Allow cookies to completely cool before putting icing on them: If you are in a rush and want to speed up the process you can put the cookie sheet in the freezer for 10-15 minutes after baking.

glazed lemon poppyseed sugar cookies on a baking sheet

How to make vegan lemon cookies

If you want to make these lemon cookies vegan, simply use a ‘flaxegg’ instead of a regular egg in the recipe (1 tablespoon flaxseed meal + 3 tablespoons water). I’ve tested them and they worked perfectly!

More paleo-friendly dessert recipes to try:

The Best Healthy Carrot Cake You’ll Ever Eat

Damn Good Paleo Chocolate Chunk Tahini Cookies

Healthy Lemon Bars (gluten free, dairy free & paleo!)

Paleo Orange-Kissed Loaf with Dark Chocolate Glaze

Salted Tahini Caramel Millionaire Bars (vegan + paleo)

lemon poppyseed cookies on a baking sheet with a bite taken out of one cookie

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If you make these lemon poppyseed cookies, be sure to leave a comment and rate the recipe below! I’d love to hear from you and it helps encourage others to make the recipe too! Thank you — xo!

5.0 from 2 reviews
Paleo Lemon Poppyseed Sugar Cookies
 
Author: 
Nutrition Information
  • Serves: 12 cookies
  • Serving size: 1 cookie with glaze
  • Calories: 147
  • Fat: 10.0g
  • Saturated fat: 4.4g
  • Carbohydrates: 13.6g
  • Sugar: 10.8g
  • Fiber: 1.6g
  • Protein: 2.8g
Recipe type: Dessert, Cookies, Paleo, Dairy Free, Gluten Free
Prep time: 
Cook time: 
Total time: 
Gorgeous paleo lemon poppyseed sugar cookies made with a mix of coconut and almond flour and topped with an easy, sweet & zesty lemon glaze. The perfect spring treat that's gluten, grain & dairy free!
Ingredients
  • For the wet ingredients:
  • 1/4 cup melted and cooled coconut oil (or sub melted butter)
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract⠀
  • zest from 1 large lemon (about 1 tablespoon lemon zest)
  • For the dry ingredients
  • 1 cup packed fine blanched almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon poppyseeds
  • 1/4 teaspoon baking soda⠀
  • 1/4 teaspoon salt
  • Optional for rolling the cookies:
  • 1/4 cup granulated sugar
  • For the lemon glaze:
  • 1/2 cup powdered sugar⠀
  • 1 tablespoon fresh lemon juice, plus more if necessary
  • 1 teaspoon lemon zest
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the wet ingredients: melted and cooled coconut oil, sugar, egg, fresh lemon juice, almond extract & lemon zest. Mix until smooth and combined.⠀
  3. Add in the almond flour, coconut flour, poppyseeds, baking soda and salt. Stir to combine. Let dough sit for 5 minutes. Roll into 12 balls. If you want you can roll each ball in a bit of sugar. Place cookie dough balls 2 inches apart on baking sheet. Gently flatten slightly with your hand. Bake for 10-12 minutes. Let cool completely on baking sheet.
  4. Make the glaze by mixing together the powdered sugar, fresh lemon juice and lemon zest until smooth. place about a 1/2 tablespoon over each cookie. Enjoy! Makes 12 cookies
Notes
If you want to make these lemon cookies vegan, simply use a 'flaxegg' instead of a regular egg in the recipe (1 tablespoon flaxseed meal + 3 tablespoons water).
If you want to skip the frosting, you can, but I think it makes these cookies AMAZING and full of lemon flavor.
You can use coconut sugar too (more paleo-friendly), but just know that it will change the color of the cookies to a golden brown hue and the flavor may slightly change a bit.

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

Pin these paleo lemon poppyseed cookies:

Gorgeous paleo lemon poppyseed cookies made with a mix of nutritious coconut flour and almond flour then topped with an easy, sweet & zesty lemon glaze. The perfect healthy spring treat that's gluten, grain, dairy free and easily vegan!