Remember when I brought you those fabulous lemon cookies a few weeks ago? If you tried them, you know how good they were.
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 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.
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.
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:
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
- 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
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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.
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.
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
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.