vegan lemon poppyseed cookies

gluten-free and grain-free

This lemon poppyseed cookie recipe is based on almond flour cookies and uses maple syrup for sweetening. It requires no butter or sugar, and can be baked without any adjustments. The recipe is easy to make, and can be baked longer for crispier or shorter for chewier cookies. Lime zest can be added for extra zing.

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Key Ingredients

blanched almond flour tapioca starch sugar powdered or cane poppyseeds or use chia seeds maple syrup lemon or lime juice lemon or lime

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1

Mix dry ingredients in a bowl, breaking down lumps to create a delicious almond flour cake.

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Mix dry ingredients

2

Create a well in the dry ingredients and mix melted coconut oil, maple syrup, lemon juice, zest, and vanilla. Add turmeric for a vibrant color. 

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Add other ingredients

3

Mix wet ingredients and press to create a soft dough. Chill in the freezer for 10-15 minutes. Preheat oven to 335° F and line a baking sheet. Use a cookie scoop to scoop dough onto the sheet, keeping them apart to prevent spreading during baking.

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Mix wet ingredients

4

Bake cookies for 10-11 minutes, checking for chewiness and golden edges. Remove from oven, let cool for 2-3 minutes, then remove parchment and cool for 5 minutes before serving or storing.

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Bake and serve