Recipes of April: Lemon Poppyseed Cookies

Recipes of April: Lemon Poppyseed Cookies

Katelin VonFeldt, Editor


Makes 12


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 poppy seeds

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




Step 1:

Preheat the 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, poppy seeds, 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 a baking sheet. Gently flatten slightly with your hand. Bake for 10-12 minutes. Let cool completely on a 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!