There’s something about the combo of lemon and poppy seeds that just hits right. It takes me back to summers at my grandma’s house, where she always had a fresh batch of lemony treats waiting on the counter.
She swore by using real lemons—none of that bottled stuff—and I’ve carried that same rule into my kitchen.
These Paleo Lemon Poppy Seed Cookies are soft, chewy, and naturally sweetened, with just the right balance of tangy citrus and nutty crunch. Plus, they’re completely grain-free, dairy-free, and refined sugar-free—but you wouldn’t guess it.
Tips & Substitutions
- Don’t skip the zest! That’s where all the deep lemon flavor lives.
- No coconut oil? Use ghee for a slightly buttery taste.
- Egg-free? Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min).
- Make it extra lemony: Add 1/4 tsp lemon extract for a boost.
- Crunchier texture? Bake an extra 2 minutes and let cool fully before eating.
Serving & Storage
These cookies pair well with a cup of herbal tea or an almond milk latte. They store well in an airtight container at room temp for 3 days or in the fridge for a week. You can also freeze them for up to 3 months—just thaw at room temp before eating.
Soft & Chewy Paleo Lemon Poppy Seed Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These grain-free, dairy-free, and refined sugar-free lemon poppy seed cookies are soft, chewy, and packed with citrus flavor. Made with almond flour and naturally sweetened, they’re perfect for a healthy treat.
Ingredients
Dry
- 2 cups almond flour (finely ground, not almond meal)
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp poppy seeds
Wet
- Zest of 1 large lemon (about 1 tbsp)
- 2 tbsp fresh lemon juice
- 1/3 cup pure maple syrup (or raw honey)
- 1/4 cup coconut oil, melted and slightly cooled
- 1 large egg, room temp
- 1 tsp pure vanilla extract
Optional Lemon Glaze
- 1/2 cup coconut butter, softened
- 1 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 2 tbsp warm water (adjust as needed for consistency)
Instructions
1. Mix Dry Ingredients
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, and poppy seeds. This keeps the flours from clumping and ensures even distribution of the poppy seeds.
2. Whisk Wet Ingredients
In a separate large bowl, mix the lemon zest, lemon juice, maple syrup, melted coconut oil, egg, and vanilla. Whisk until smooth.
3. Combine & Chill
Slowly fold the dry ingredients into the wet mixture. The dough will be soft, but don’t panic—it firms up in the fridge. Cover and chill for 30 minutes to make shaping easier.
4. Shape & Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out 1.5 tbsp-sized balls and gently flatten them slightly (they won’t spread much). Bake for 10-12 minutes, until the edges turn a light golden brown.
5. Cool & Glaze (Optional)
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack. If using the glaze, whisk together the coconut butter, lemon juice, maple syrup, and warm water until smooth. Drizzle over cooled cookies.
Notes
- Gluten-free, dairy-free, and paleo-friendly.
- Store in an airtight container for freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg