These gorgeous lemon poppy seed cookies are the perfect healthy spring treat that’s paleo, gluten, grain, dairy-free, and easily vegan!
Ingredients
1/4 cup
Coconut oil
(melted and cooled; or sub for melted butter)
1/3 cup
Cane sugar
(or sub for coconut sugar)
1 large
Egg
(room temperature)
1/2 tbsp
Lemon juice
(fresh)
1/4 tsp
Almond extract, McCormick
1 whole lemon(s)
Lemon peel (zest)
(about 1 tablespoon)
1 cup
Almond Flour
(packed fine, blanched)
2 tbsp
Coconut flour
1 tbsp
Poppy seeds
1/4 tsp
Baking soda
1/4 tsp
Salt
1/4 cup
Granulated sugar
(for rolling; optional)
1/2 cup
Powdered/icing sugar
1 tbsp
Lemon juice
(fresh; plus more if necessary to thin)
1 tsp
Lemon peel (zest)
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix 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, poppy seeds, baking soda, and salt. Stir to combine. Let dough sit for 5 minutes.
Roll batter into balls. If you want you can roll each ball in a bit of sugar. Place cookie dough balls 2 inches apart on the baking sheet. Gently flatten slightly with your hand. Bake for 10-12 minutes. Let cool completely on the baking sheet.
Meanwhile, prepare the glaze. Mix the powdered sugar, fresh lemon juice, and lemon zest until smooth.
Once the cookies have cooled, drizzle or spread glaze over each cookie. Enjoy!
