I fully expect that at one point in my career I will take on the nickname cookie monster.. Either that or chocolate chip monster. I guess time will just have to tell!
These lemon poppy seed cookies are perfectly sweet, tangy, soft and chewy and in addition to all of that, they’re also grain free and completely plant based. Start singing hallelujah, homies.
- feel free to substitute coconut sugar instead of using cane sugar.
- to make the cookies extra lemony, add 1/4 tsp lemon extract.
Grain Free & Vegan Lemon Poppy Seed Cookies
- April 9, 2020
- 45 min
- Print this
- 1 3/4 C almond flour
- 4 tbsp coconut flour
- 1/3 C organic cane sugar
- 2 tbsp poppy seeds
- 2 lemons, zested
- 1 tsp baking soda
- 1/2 tsp himalayan salt
- 1/4 C fresh lemon juice
- 1/3 cup coconut oil, melted and slightly cooled
- 1 flax egg (1 tbsp ground flaxseed with 3 tbsp water)
- for sugar cookies:
- 1/4 C cane sugar
- for lemon icing:
- 1/2 C Swerve icing sugar
- 1 tbsp lemon juice
- non dairy milk
- Step 1
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Step 2
- Make flax egg in a small ramekin and set aside.
- Step 3
- In a medium sized mixing bowl, mix together almond flour, coconut flour, cane sugar, poppy seeds, lemon zest, baking soda and salt. Then add lemon juice, coconut oil and flax egg and mix together until all ingredients are well combined.
- Step 4
- Using a cookie scoop or a tablespoon, start scooping dough onto cookie sheet, then roll in between your hands to shape into a ball.
- Step 5
- If you want to make a sugar cookie: roll the dough in sugar to coat, then place back on the baking sheet. If you plan on icing the cookies instead, skip this step.
- Step 6
- Lightly flatten the cookie dough down with the palm of your hand, then bake for 15-16 minutes in the oven, until the bottoms are golden brown. Let the cookies completely cool before transferring to an airtight container.
- Step 7
- If you want to put icing on your cookies: whisk together icing sugar and lemon juice in a small bowl. Add a little bit of non dairy milk at a time until the icing is slightly drippy, then drizzle on top of cookies. Let the icing dry before storing in an airtight container.