Lemon Poppy Seed Cookies
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!
Servings: 12 Cookies
Calories: 190kcal
Ingredients
For the Cookie
- ⅓ cup coconut sugar
- ¼ cup coconut oil melted and cooled
- ¼ cup lemon juice from large lemon
- 1 teaspoon vanilla
- 1 tablespoon ground flax meal + 2 Tbs water sub egg if not vegan
- 2 cup almond flour
- ¼ teaspoon baking soda
- 2 tablespoon lemon zest
- 1 tablespoon poppy seeds
- dash of sea salt
For the Glaze
- ⅓ cup coconut butter
Instructions
- 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.
Nutrition
Serving: 1Cookie | Calories: 190kcal | Carbohydrates: 10g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 33mg | Potassium: 13mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg