Vegan Lemon Poppyseed Cookies

A bowl of vegan lemon poppyseed cookies is wonderfully chewy and delicious! Made with almond flour, they are gluten-free and grain-free.

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These lemon poppyseed cookies are based on my other almond flour cookies. This cookie base turns out great every single time! No wonder I keep going back to make all kinds of cookies! It uses a little maple syrup to sweeten, and there’s no butter or sugar so there’s no need to beat them. Just add all the ingredients in a bowl, mix for 5 seconds and done! Scoop and bake. These are my 9 year old niece’s approval and she makes many of my almond flour cookies with ease. Even with some measurement errors, they turn out fab.

You can bake the cookies a little longer for a crispier cookie or a minute or less for chewier cookies. I often use lime zest in these cookies for extra zing. You can use lemon or lime, and you can add poppyseeds or chia seeds or just leave them out. You’ll want to double this recipe, as the cookies disappear very quickly.

Why You’ll Love These Lemon Poppyseed Cookies

• These cookies require only 1 bowl
• Maple syrup adds sweetness. No need to beat the butter and sugar for the perfect shortbread like crumbs!
• Tangy cookies are crunchy on the outside and chewy on the inside
• Crunchy poppyseeds add amazing texture
• Naturally gluten-free and grain-free
• Makes a delicious dessert or snack

More almond flour cookies

Recipe card

Components and Substitutions

• Almond Flour – This is the base of your gluten-free cookie dough. To make these without almond flour, you can use other nut flours, such as cashew flour, or a mix of seed flours, such as hemp and sunflower seeds, and all-purpose flour or gluten-free flour. Many gluten free mixes are very thirsty, so they will need more moisture. They also bake a bit dry, so I like to use almond flour to make a gluten-free version of the cookies.
• Tapioca Starch – Since almond flour contains no gluten, you need extra starch to hold the cookies together. You can use cornstarch instead if needed.
• Baking Soda – Helps dough rise and stay soft while baking cookies.
• Sugar – for sweets.
• Salt – balances out the sweet
• Poppyseed – For Crunchy! Use or omit the chia seeds if you prefer.
• Coconut Oil – A little fat adds moisture to the dough. Make sure you measure your tablespoon of coconut oil, then it melts
• Maple Syrup – Adds sweetness and moisture.
• Lemon Juice and Zest – Give these cookies a tangy, citrus flavor. Use lime juice and zest for key lime cookies.
• Vanilla Extract – Gives these cookies an amazing flavor!

advice

• for crunchier Cookies, bake a minute or two longer. If you like your lemon poppyseed cookies soft and chewy, bake one minute less than directed.
• be sure the cold The rhythm of kneaded dough! These cookies spread a lot while baking, and chilling keeps that under control, so you don’t get them all stuck together on the baking sheet.
• Space the cookies about two inches apart on the baking sheet, giving them plenty of room to spread.
• If you want your cookies to have a more vibrant color, add a pinch of turmeric to the batter.

How to Make Vegan Lemon Poppyseed Cookies

In a bowl, add all the dry ingredients – that’s the almond flour, tapioca starch, baking soda, salt, sugar and poppyseed – and mix really well. Press and mix to break up any nut flour lumps

Make a well in the center of the dry ingredients and add the melted coconut oil, maple syrup, lemon/lime juice, zest and vanilla. Mix the wet ingredients together well, then mix well with the dry ingredients. Press and mix to make a soft dough.

If you want more vibrant colored cookies, add a pinch of turmeric to the batter before mixing.

Depending on how accurately you measured and used the almond flour, the dough may be slightly sticky.

Chill the dough in the refrigerator 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 well apart, as they will thin out while baking.

Bake for 10 to 11 minutes, depending on your oven and the cookie texture you want.

For chewier cookies, you want to check at 10 minutes. If they start to turn golden on the edges, they’re done. For extra crispiness, let them go for another minute or two.

Remove cookie sheet from oven. The cookies will be soft to the touch, so let them cool for 2 to 3 minutes, then gently pull the parchment off the hot baking sheet and let cool for another 5 minutes before serving or storing.

Frequently Asked Questions