Vegan Lemon Poppyseed Cookies Gluten-free
One-bowl vegan lemon poppyseed cookies are amazingly chewy and zesty! Made with almond flour, they are gluten-free and grain-free.
Servings: 10
Ingredients
Dry Ingredients:
- 1 cup blanched almond flour
- 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 solid coconut oil, melt before using
- 3 tablespoons maple syrup
- 1 teaspoon lemon or lime juice
- zest of half a lemon or lime
- 1/2 teaspoon vanilla extract or vanilla powder
- good pinch of turmeric (optional)
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.
Video
Notes
For a regular flour cookie, make my lemon chia cookies
Store your lemon poppyseed cookies on the counter in a closed container for up to four days. Store in the fridge for up to 2 weeks.
Double: when doubling or increasing quantity, you might need more of the liquid ingredients (coconut oil and maple syrup)
Oilfree: Omit the oil and use 1 tbsp maple syrup
Almond substitute: To make these without almond flour, you can use other nut flours, like cashew flour or use a mix of half seed flour, such as hemp and sunflower seed, and half all-purpose flour or a gluten-free flour blend.
Nutrition
Calories: 106kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 86mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.5mg