Paleo Lemon Poppy Seed Cookies
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.98 out of 5 stars
(41)
Ingredients
12 servings
- For the wet ingredients:
- 1/4 cup melted and cooled coconut oil (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 fresh lemon juice
- 1/4 teaspoon almond extract⠀
- zest from 1 large lemon (about 1 tablespoon lemon zest)
- For the dry ingredients:
- 1 cup packed fine blanched almond flour
- 2 tablespoons coconut flour
- 1 tablespoon poppyseeds
- 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 fresh lemon juice, plus more if necessary to thin
- 1 teaspoon lemon zest
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
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
Step 5
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