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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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

paleo lemon poppyseed cookies on a baking tray with text underneath

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.

ingredients for paleo lemon poppyseed sugar cookies on a grey board

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.

paleo lemon poppyseed cookies on a baking tray next to a bunch of flowers

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.

paleo lemon poppyseed cookies with glaze 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)

paleo lemon poppyseed cookies with glaze on a baking sheet with flowers in the background

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!

Paleo Lemon Poppyseed Cookies

5 from 2 votes
Course Dessert, Gluten Free, Paleo Friendly
Keyword paleo lemon poppyseed cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 12
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

Recipe 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.

Nutrition
Servings: 12 cookies
Serving size: 1 cookie
Calories: 147kcal
Fat: 10g
Saturated fat: 4.4g
Carbohydrates: 13.6g
Fiber: 1.6g
Sugar: 10.8g
Protein: 2.8g
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