These lemon poppy seed cookies are deliciously soft and tart with a touch of lemony sweetness. Made with all natural, healthy ingredients, it’s like biting into the ultimate refreshing summer-time cookie!
If you're ready for warm weather like I am, you're going to love these Lemon Poppy Seed Cookies. These cookies are melt-in-your-mouth delicious. With a slight tartness from the lemons and a little natural sweetness from the coconut sugar, they will rock your summer-loving world. Made paleo, gluten-free, vegan, dairy-free, and absolutely delicious!
what you need to make lemon poppy seed cookies
These cookies scream spring-time! With the fresh lemon & poppy seeds they may be my favorite fruity treat. They can be made vegan or non-vegan depending on personal preference. I've tried them both ways so I can vouch, you can't go wrong.
Here's what you need:
- coconut oil
- coconut sugar
- vanilla extract
- 1 flax egg (you can substitute a real egg to make these non-vegan cookies)
- fresh lemon juice
- almond flour
- baking soda
- lemon zest
- poppy seeds
how to make these spring-filled cookies
You make these cookies just like any old cookie. However, here are a couple tips to ensure your cookies are perfect every time!
- Fresh lemon juice & zest. I think it goes without saying that fresh is best. You just can't beat the flavor of natural lemon juice. Of course, in a pinch you use bottled lemon juice for this recipe. If so, I would start off with a smaller amount and taste the batter as you go to make sure it isn't too strong.
- Pat down your cookies. Because these cookies are made vegan and with wholesome ingredients, they don't spread as much in the oven like your traditional cookie. This isn't a bad thing, however, to combat this I like to pat down my cookie dough so it looks more like the ready-to-bake Toll-House cookie dough you find in the store.
- The coconut butter icing. I'm not going to lie, this is my favorite part. Don't skimp on the icing. The lemon poppy seed flavor aligns so well with a sweet icing on top. If you don't have coconut butter, a simple powdered sugar icing will work perfectly as well. Simply whisk together about 1 cup powdered sugar with ½ tablespoon nut milk until well combined. Add a touch more nut milk if you prefer your icing to be more of a 'glaze'.
Into more lemon poppy seed treats? Check out these other fruit-filled recipes you're sure to love!
Lemon Poppy Seed Cookies
For the Cookie
For the Glaze
- ⅓ cup coconut butter
- Preheat to 350 F.
- In a large bowl, mix the coconut sugar, coconut oil, lemon juice, and vanilla until well mixed. Stir in the flax egg and set aside.⅓ cup coconut sugar, ¼ cup coconut oil, ¼ cup lemon juice, 1 teaspoon vanilla, 1 tablespoon ground flax meal + 2 Tbs water
- In a separate bowl, whisk together the almond flour, baking soda, lemon zest, poppy seeds, and sea salt.2 cup almond flour, ¼ teaspoon baking soda, 2 tablespoon lemon zest, 1 tablespoon poppy seeds, dash of sea salt
- Fold in the flour mixture into the bowl with the wet ingredients until the flour is incorporated.
- Scoop dough into golf-ball sized balls of dough onto a greased sheet. Press down on the top of the ball of dough to make a disk-like shape. Bake for 9-11 minutes until golden. Let the cookies cool completely once done.
- Once cooled, melt the coconut butter and drizzle over cookies.⅓ cup coconut butter
- Enjoy immediately or store in an air-tight container for up to 1 week.
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