These Soft Paleo Lemon Poppy Seed Cookies are easy to make and so delicious! A tender cookie topped with a sweet and tangy glaze. Gluten free, dairy free, and naturally sweetened.
Lemon Poppy Seed is a favorite of mine and I’m excited to bring you these cookies today. They are perfect for spring and so quick and easy to make.
This is the first recipe is my baking challenge that I’m starting. I thought it would be fun to challenge all of you to make a new recipe.
- Make this recipe between May 1st-31st
- Once you make it, take a picture and post it on Instagram, Facebook, or email it to me: [email protected] (you don’t need to do all 3). If posting to Instagram, use the #realfoodbakingchallenge hashtag so I can find it. If your profile is private, send me a DM. If using Facebook, just post to my page and I’ll see it.
- Bonus entry if you come back and leave a review on the recipe you made
- I’ll randomly choose a winner to win $100 Amazon gift card. Yay!
- I will also share a Whole30 recipe each month so everyone can participate, even if you can’t bake at the moment. Here is this month’s: Paleo Whole30 Dijon Rosemary Pork Chops. And then we’ll start over the next month. I’m looking forward to seeing all the recreations.
I wanted to emphasis the soft because these cookies are like little lemon pillows. They are thick and melt in your mouth good!
Like all paleo baked goods, these are best kept in the fridge after the first day. It helps keep them fresh and they are good cold. Of course you can let it sit at room temperature for a little bit before eating if you want.
The cookies themselves are super easy to make. A combination of almond and coconut flour is the best for texture. Sweetened with date sugar because it’s light in color, but you can use maple sugar (also light in color) or coconut sugar which will make them a tad darker. They are mixed, scooped and baked.
The glaze is a mixture of coconut butter, maple syrup and lemon juice. Whenever I use coconut butter I get questions about substitutions and there really isn’t one. It’s not like butter so you can’t use that and it’s not like almond butter, so you can’t use that. It is shredded coconut blended until smooth and it makes the best glazes because it’s thick and creamy. I’ve found Amazon to have the best price, but it’s found in the nut butter section of the store if you’re looking there.
You will love these sweet, bright cookies! Enjoy!
Soft Paleo Lemon Poppy Seed Cookies
- Preheat oven to 350° and line a sheet tray with parchment paper. Set aside.
- In a large bowl, combine almond flour, coconut flour, sugar, salt, and baking soda. Mix well. Add in the coconut oil, egg, lemon zest and juice and poppy seeds. Mix well until everything is combined.
- Divide into 10 equal portions, about 1 heaping tablespoon each. Roll into balls and place on the sheet tray. Gently press them down to about 1/2 inch thick. Bake for 10 minutes. Remove from the oven and let cool.
- Once cookies are cool, make the glaze. Make sure coconut butter is liquid, you may need to microwave it for 30 seconds and stir it well.
- Combine the coconut butter, maple syrup, lemon juice, vanilla, and salt in a small bowl and stir well. Spoon on each cookie, covering the top.
- These are best stored in the fridge after 1 day.