Soft Baked Lemon Poppyseed Cookies

Gluten-Free, Grain-Free, Vegan and Paleo-Friendly... these cookies are loved by all!

Light, bursting with lemon & YUMMY!

Kicking off the holiday baking season with one of our favorite cookies of 2018.  These Soft Baked Lemon Poppyseed Cookies are light, soft and chewy, and so yummy!

They are just the right amount of sweet and are bursting with lemon… a total crowd pleaser! They delight taste buds everywhere and being Gluten-free, Grain-Free, Vegan and Paleo-friendly, they satisfy all sorts of dietary needs and preferences so are perfect for bringing to holiday get togethers.

The lemon glaze makes them feel special and extra festive!  To keep paleo, don’t add the toppings.

Recipe adapted from Texan Erin.

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Soft Baked Lemon Poppyseed Cookies

Recipe

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. Recipe adapted from Texan Erin. NOTE: Prep time includes letting the dough rest in the refrigerator for 30 minutes.
Author:
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
  1. In a large mixing bowl, mix together coconut oil, maple syrup, lemon zest and lemon extract.
  2. 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)
  3. 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)
  4. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  5. Divide dough into 18 equal size pieces, placing 9 on each baking sheet, approximately 3" apart.
  6. Roll each dough piece into a ball. Then press the balls down slightly with your palm.
  7. Bake cookies for 10-12 minutes or until the cookies have lightly browned. The cookies may crackle a little.
  8. The cookies will still be very soft when you remove them from the oven. Let them cool on the pan completely.
  9. Enjoy as is or when completely cooled dip in Glaze. See directions below.
Glaze
  1. 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.
  2. 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.

 

4 thoughts on “Soft Baked Lemon Poppyseed Cookies

    1. Thank you so much! Can’t wait to hear what you think of these… they are one of my personal favorites! Let me know.

  1. Made these tonight – sooooo good! I have to stop my husband from eating all of them! But if you have any quick easy tips for zesting lemons, id love to know!

    1. Yay! So happy you love them as much as we do! As for zesting,I use a microplane and it goes pretty quickly.

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