Get ready to sink your teeth into a perfectly soft, lemon-y, poppy seed cookie!
These soft Paleo Lemon Poppy Seed Cookies are the real deal! I love the tartness from the lemon juice and zest, paired with subtle sweetness from the maple sugar (my new favorite refined sugar-free baking sugar) and the texture thanks to the poppy seeds that are evenly speckled amongst each cookie. Paleo Lemon Poppy Seed Cookies make for the perfect little treat whether it be at home with a cup of tea or coffee and good book, with a friend or special someone, or they’re perfect for serving at a special gathering such as a bridal shower, birthday party, baby shower or lunch or brunch with loved ones. I plan to package them up and include them as part of a Mother’s Day gift for my sweet Grandma BK and my mother so they can enjoy them, too. Besides, who doesn’t love getting homemade treats as a gift?! So much love goes into them.
Paleo Lemon Poppy Seed Cookies are made without almond flour or coconut flour.
Most paleo baked goods tend to be made with almond flour or coconut flour or a combo of both. With these cookies, I used cassava flour to make them 100% nut-free and give them that soft and scrumptious cookie texture. Over the past few years that we have been blogging and sharing recipes, we have sporadically received requests asking for grain-free baked good recipes that are made without almond flour or coconut flour. Whether it be an allergy, sensitivity or a food preference. As we have mentioned before, it’s our mission to share recipes for all to enjoy. So recently Jess and I started experimenting with cassava flour and testing recipes to share with you. If you missed Jess’s go-to grain-free tortillas made with cassava flour you can find those here.
Bob’s Red Mill is the Cassava Flour used in these cookies.
So what is cassava flour?
Cassava flour is a paleo-friendly, grain-free and nut-free. It’s made from the whole root of the cassava plant and thanks to its neutral flavor and fine, light texture, it makes an excellent choice for both sweet and savory baked goods. You can also use when making bread and tortillas, or as a coating for meat and seafood, and to replace breadcrumbs in meatballs and veggie burgers. In addition it’s Non-GMO verified!
Paleo Lemon Poppy Seed Cookies are sweetened with maple sugar and drizzled with a lemon-y glaze.
As I mentioned above, maple sugar has become one of my go-to refined-sugar free sugars to bake with. I love the flavor profile and the subtle sweetness it provides. Now I will say, it is a bit on the pricy side so I do provide substitution options in the recipe below. I’ve also made these cookies with coconut sugar and that works great, too. In addition to the sweetness from the maple sugar, these cookies are also drizzled with a simple lemon glaze. While the glaze is totally optional, it sure adds a lovely decadent touch. If adding the lemon glaze, I do recommend that the cookies are completely cooled before drizzling. Also, I have found that these cookies taste best after being refrigerated.
A soft & scrumptious cookie with a pop of tartness, Paleo Lemon Poppy Seed Cookies are a delightful treat and perfect for when you're craving a little something sweet. #nutfree #grainfree @bobsredmill Share on X
Grab a friend and enjoy with a cup of coffee or tea.
It’s time to invite a friend over, your neighbor or that special someone who you’re long overdue on catching up with! Whip up a batch of these soft and scrumptious Paleo Lemon Poppy Seed Cookies, serve with a cup of tea or coffee and let the conversations roll. Enjoy!
If you’re looking for a lemon-y treat that’s made with a gluten-free flour instead of cassava flour, I recommend giving our Gluten-Free Lemon Shortbread Cookies a try! For something totally different, our No-Bake Lemon Cheesecake also makes for an ever-so tasty dessert.
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Paleo Lemon Poppy Seed Cookies (Nut-free)
Ingredients
- 1/2 cup coconut oil, softened (may substitute unsalted butter)
- 2/3 cup maple sugar (may sub coconut sugar or organic cane sugar)
- 1/4 cup coconut milk (canned or carton)
- 1 whole egg
- 1 tsp. pure vanilla extract (such as Simply Organic)
- 2 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 1/3 cup cassava flour
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 Tbsp. poppy seeds (such as Simply Organic)
- Optional sliced almonds for topping (omit for nut-free)
Optional Lemon Glaze:
- 3/4 cup organic powdered sugar
- 2–3 tsp. coconut milk (canned or carton)
- 1 Tbsp. lemon juice
- ½ tsp. lemon zest
- ¼ tsp. pure vanilla extract (such as Simply Organic)
Get Recipe IngredientsInstructions
- Preheat oven to 350°F.
- Using a stand or hand mixer, begin whipping together the coconut oil with the sugar and milk. Gradually increase speed to high and whip for about 2 minutes. Once the mixture is well combined (it will be a little chunky), turn mixer to lowest setting and add in the egg, vanilla, lemon juice and lemon zest and mix the batter together. Turn up the speed a bit and continue to mix until combined.
- With the mixer off, add the dry ingredients including cassava flour, baking soda, sea salt and poppy seeds to the bowl and begin mixing the wet and dry ingredients together on low.
- Using a tablespoon or small cookie scoop, scoop each cookie onto a parchment-lined baking sheet about 1 inch apart (they will not spread much). Gently press the top of each cookie to flatten.
- Bake in the oven for 10-12 minutes or until edges of cookies are slightly golden brown.
- Let the cookies cool completely. They will be delicate when hot.
- To make the optional glaze: In a small bowl, combine powdered sugar and coconut milk (start with 2 tsp.) and stir well. Then add in the lemon juice, zest and vanilla and continue to stir until nice and smooth. Add additional powdered sugar if too runny (1 Tbsp. at a time) or additional coconut milk if it’s too thick (1 tsp. at a time).
- Once cookies are completely cooled, drizzle with optional glaze and top with lemon zest and sliced almonds.
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Notes
These cookies are best stored in an airtight container in the fridge.
Nutrition Information
- Serving Size: 1 cooking with glaze
- Calories: 120
- Fat: 6 g
- Sodium: 125 mg
- Carbohydrate: 15 g
- (Fiber: 1 g
- Sugar: 8 g)
- Protein: 0 g
Dietary
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Is there a way that I could sub the egg to make it egg free?
We have not tried this recipe with an egg substitute yet. Our guess is that you could but the cookies will be softer.
Can I use coconut or almond flour instead?
Hu Mayana! This recipe has only been tested with cassava flour so I’m not certain if it would work with coconut or almond flour.
Hi there. I am excited to try this recipe!! If I wanted to use a combination of almond flour and coconut flour what ratio would you use? I look forward to hearing back from you!
Hi Lori! I have only tested this recipe with the cassava flour so I’m not sure what the ratio would be. When I make them again, I’ll definitely try them with almond and coconut flour and will probably use 3/4-1 cup almond flour and 1-2 tablespoons of coconut flour basing the amounts off of the texture of the dough.
Let me know if you give them a try!
Made these last week….and was too excited to remember to take photos! I doubled the recipe right from the get go bc they looked SO good! Your recipe did not disappoint…but the true WOW factor for my sig other and I was the lemon glaze!! OMG… beyond delicious!! Thanks for the recipe…will definitely be making them again!
I made it with the whole wheat flour, they are delicious but thin.