Paleo Lemon Poppy Seed Cookies
User Reviews
5
Paleo Lemon Poppy Seed Cookies
Description
This recipe combines almond flour and coconut flour with poppy seeds to create a chewy yet slightly crumbly cookie textured with nutty flavors. The wet ingredients including melted coconut oil, fresh lemon juice, almond extract, and lemon zest give the dough a fresh citrus character that shines through the subtle sweetness of organic cane sugar. After baking at 350°F, the cookies have a lightly golden color and tender crumb.
The optional lemon glaze, made from powdered sugar, fresh lemon juice, and zest, provides a glossy, tangy layer that enhances the lemon flavor and adds a smooth finish. These cookies are baked small to deliver a sweet, citrusy snack or dessert. Rolling the dough balls in sugar before baking can add a slight crunch to the cookie exterior.
They make a good treat for those following paleo or gluten-free diets and can be customized by substituting vegan butter or a flax egg to accommodate dietary preferences. The lemon glaze can be omitted for a simpler, less sweet cookie.
To make these cookies vegan, use a flax egg made from 1 tablespoon flaxseed meal mixed with 3 tablespoons water.Using coconut sugar instead of cane sugar results in a deeper golden color and a slight flavor change.The lemon glaze enhances the lemon flavor significantly but can be skipped if preferred.See the original recipe post for detailed storing and freezing tips to keep cookies fresh.
Ingredients
- For the wet ingredients:
- 1/4 cup coconut oil melted and cooled, or sub melted butter or vegan butter
- 1/3 cup organic cane sugar or sub coconut sugar
- 1 egg at room temperature
- 1/2 tablespoon lemon juice fresh
- 1/4 teaspoon almond extract
- lemon zest from 1 large lemon, about 1 tablespoon
- For the dry ingredients:
- 1 cup almond flour packed, fine, blanched
- 2 tablespoons coconut flour
- 1 tablespoon poppy seeds
- 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 lemon juice fresh, plus more if necessary to thin
- 1 teaspoon lemon zest
Instructions
- 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
Notes
- To make these cookies vegan, use a flax egg made from 1 tablespoon flaxseed meal mixed with 3 tablespoons water.
- Using coconut sugar instead of cane sugar results in a deeper golden color and a slight flavor change.
- The lemon glaze enhances the lemon flavor significantly but can be skipped if preferred.
- See the original recipe post for detailed storing and freezing tips to keep cookies fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 147cal | 7% |
| Carbohydrates | 13.6g | 5% |
| Protein | 2.8g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4.4g | 22% |
| Fiber | 1.6g | 6% |
| Sugar | 10.8g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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