Vegan Lemon Poppyseed Cookies Gluten-free
User Reviews
5
Vegan Lemon Poppyseed Cookies Gluten-free
Description
The cookie dough blends dry ingredients including blanched almond flour, tapioca starch, baking soda, salt, sugar, and poppy seeds. Wet ingredients like melted coconut oil, maple syrup, lemon or lime juice, lemon zest, vanilla extract, and optionally turmeric for color are added and mixed to a slightly sticky dough. Pressing the mixture ensures even texture throughout.
Chilling the dough in the freezer helps firm it for scooping and aids in spreading control. The baked cookies emerge soft with a noticeable lemon aroma and a delicate crunch from the poppy seeds. The combination of nutty almond flour and citrus creates a balanced flavor profile distinctly different from traditional wheat cookies.
These cookies work well as a snack or light dessert for those following vegan and gluten-free diets. The recipe is flexible, allowing substitution of seed flours or nut flours for almond flour variants. The delicate sweetness and lemon brightness make them refreshing.
Cookies store well at room temperature up to four days and refrigerated up to two weeks to maintain freshness. Doubling the recipe may require adjustment of wet ingredients. Omitting oil and adjusting syrup quantity accommodates oil-free preferences.
Ingredients
Dry Ingredients:
- 1 cup almond flour blanched
- 3 tablespoons tapioca starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 to 2 tablespoons sugar powdered or cane, optional
- 1 teaspoon poppyseeds or use chia seeds
Wet Ingredients:
- 1 heaping tablespoon coconut oil melt before using, solid
- 3 tablespoons maple syrup
- 1 teaspoon lemon juice or lime juice
- lemon zest of half a lemon or lime
- 1/2 teaspoon vanilla extract or vanilla powder
- Turmeric optional, good pinch
Instructions
- In a bowl, add all of the dry ingredients -- that's the almond flour, tapioca starch, baking soda, salt, sugar and poppyseeds -- and mix really well. Press and mix to break any almond flour lumps.
- Make a well in the middle of the dry ingredients, and add the melted coconut oil, maple syrup, lemon/lime juice, zest, and vanilla. Add a pinch of turmeric, if you want a more vibrant color cookie. Mix the wet ingredients together in the well, then mix them into the dry ingredients. Press and mix to make a soft dough. The dough should be slightly sticky, depending on how precisely you measured and the almond flour you used. If the mix is dryer or stiffer, add another tablespoon maple syrup.
- Chill the dough in the freezer for 10 to 15 minutes while you preheat the oven to 335° F (168° C). Line a baking sheet with parchment paper.
- Remove the cookie dough from the freezer, then use a cookie scoop and scoop it onto the baking sheet (I use a 2 tablespoon cookie scoop). Keep them pretty far apart, because they will spread during baking.
- Bake for 10 to 11 minutes, depending on your oven and the texture of cookie that you want. For chewier cookies, check at 10 minutes. If they are starting to turn golden on the edges, then they're done. For crispier, let them bake for another minute or two.
- Remove the cookie sheet from the oven. The cookies will be soft to touch, so let them cool for 2 to 3 minutes, then gently pull the parchment off of the hot baking sheet and let them cool for another 5 minutes before serving or storing.
Notes
- Store cookies at room temperature in a sealed container for up to four days, or refrigerate up to two weeks for extended freshness.
- When increasing or doubling the batch, you may need to add more liquid ingredients like coconut oil and maple syrup for dough consistency.
- For an oil-free version, omit coconut oil and add an extra tablespoon of maple syrup.
- If almond flour is not available, you can substitute with other nut flours or mix seed flours with gluten-free blends for similar texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 86mg | 4% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 0.01IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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