Lemon Poppyseed Cookies (Gluten-Free, Grain-Free, 1-Bowl)

One-bowl vegan lemon poppyseed cookies are amazingly chewy and zesty! Made with almond flour, they’re gluten-free and grain-free. 

These lemon poppyseed cookies are based on my other almond flour cookies. This cookie base seems great each time! No wonder I keep going back to that to make all varieties of cookies!. It uses just slightly little bit of maple syrup for sweetening, and no butter or sugar so no beating those up. Just add all of the ingredients to a bowl, mix for five seconds and done! Scoop and bake. These are my 9 yr niece approved and he or she makes lots of my almond flour cookies easily. Even with some measuring errors, they prove fab.

You’ll be able to bake the cookies it a bit longer for a crispier cookie or a minute or so less for chewier cookies. I often use lime zest in these cookies for the additional zing. You should use lemon or lime, and you may add poppyseeds or chia seeds or simply omit them. You’ll need to double this recipe, since the cookies just disappear super quickly.

Why You’ll Love These Lemon Poppyseed Cookies

• These cookies need just 1 Bowl
• Maple syrup adds sweetness. No beating up butter and sugar for the right shortbread like crumb!
• tangy cookies are crunchy outside and chewy inside
• crunchy poppyseeds add amazing texture
• naturally gluten-free and grain-free
• makes a delicious dessert or snack

More Almond Flour Cookies

Recipe Card

Print Recipe

Vegan Lemon Poppyseed Cookies Gluten-free

One-bowl vegan lemon poppyseed cookies are amazingly chewy and zesty! Made with almond flour, they’re gluten-free and grain-free. 

Prep Time10 mins

Cook Time11 mins

Chilling Time10 mins

Total Time31 mins

Course: Dessert

Cuisine: American

Servings: 10

Calories: 106kcal

Writer: Vegan Richa

Ingredients

Dry Ingredients:

• 1 cup (236.59 g) blanched almond flour
• 3 tablespoons tapioca starch
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 to 2 tablespoons sugar, powdered or cane
• 1 teaspoon poppyseeds or use chia seeds

Wet Ingredients:

• 1 tablespoon solid coconut oil, melt before using
• 3 tablespoons maple syrup
• 1/2 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 the entire dry ingredients — that is the almond flour, tapioca starch, baking soda, salt, sugar and poppyseeds — and blend rather well. Press and blend to interrupt any almond flour lumps.

• Make a well in the midst of the dry ingredients, and add the melted coconut oil, maple syrup, lemon/lime juice, zest, and vanilla. Add a pinch of turmeric, should you desire a more vibrant color cookie. Mix the wet ingredients together within the well, then mix them into the dry ingredients. Press and blend to make a soft dough. The dough may be barely sticky, depending on how precisely you measured and the almond flour you used.

• Chill the dough within the freezer for 10 to quarter-hour whilst 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 take advantage of a 2 tablespoon cookie scoop). Keep them pretty far apart, because they’ll spread during baking.

• Bake for 10 to 11 minutes, depending in your oven and the feel of cookie that you simply want. For chewier cookies, check at 10 minutes. In the event that they are beginning to turn golden on the sides, then they’re done. For crispier, allow them to bake for one more minute or two.

• Remove the cookie sheet from the oven. The cookies will likely be soft to the touch, so allow them to cool for two to three minutes, then gently pull the parchment off of the recent baking sheet and allow them to cool for one more 5 minutes before serving or storing.

Notes

For a daily flour cookie, make my lemon chia cookies
Store your lemon poppyseed cookies on the counter in a closed container for as much as 4 days. Store within the fridge for as much as 2 weeks.
To make these without almond flour, you should use other nut flours, like cashew flour or use a mixture of half seed flour, comparable to hemp and sunflower seed, and half all-purpose flour or a gluten-free flour mix.

Nutrition

Nutrition Facts

Vegan Lemon Poppyseed Cookies Gluten-free

Amount Per Serving

Calories 106
Calories from Fat 63

% Day by day Value*

Fat 7g11%

Saturated Fat 2g13%

Sodium 86mg4%

Potassium 17mg0%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 0.01IU0%

Vitamin C 0.1mg0%

Calcium 34mg3%

Iron 0.5mg3%

* Percent Day by day Values are based on a 2000 calorie eating regimen.

Ingredients and Substitutions

• almond flour – That is the bottom on your gluten-free cookie dough. To make these without almond flour, you should use other nut flours, like cashew flour or use a mixture of seed flour, comparable to hemp and sunflower seed, and all-purpose flour or a gluten-free flour mix. Many gluten free blends are very thirsty, so they’ll need more moisture. Additionally they bake out a bit too dry, which is why I wish to use almond flour to make gluten-free versions of cookies.h
• tapioca starch – Since almond flour incorporates no gluten, you would like extra starch to assist the cookies hold together. You should use cornstarch as a substitute, if needed.
• baking soda – helps the dough rise and stay tender because the cookies bake.
• sugar – For sweetness.
• salt – to balance out the sweet
• Poppyseeds – For crunchy! Use chia seeds, as a substitute, should you prefer, or omit the seeds.
• coconut oil – Slightly little bit of fat adds moisture to the dough. Ensure you measure your tablespoon of coconut oil, melt it.
• maple syrup – Adds sweetness and moisture.
• lemon juice and zest – Give these cookies a tangy, citrusy flavor. Use lime juice and zest for lime cookies.
• vanilla extract – Gives these cookies an incredible flavor!

Suggestions

• For crunchier cookies, bake for a minute or two longer. When you prefer your lemon poppyseed cookies to be softer and chewier, bake for a minute lower than directed.
• Ensure you chill the dough! These cookies spread so much during baking, and chilling keeps that under control, so that you don’t find yourself with all of them sticking together on the baking sheet.
• Space the cookies about two inches apart on the baking sheet, in order that they’ll have room to spread significantly.
• When you want your cookies to be a more vibrant color, add a pinch of turmeric to the dough.

How you can Make Vegan Lemon Poppyseed Cookies

In a bowl, add the entire dry ingredients — that’s the almond flour, tapioca starch, baking soda, salt, sugar and poppyseeds — and blend rather well. Press and blend to interrupt any almond flour lumps

Make a well in the midst of the dry ingredients, and add the melted coconut oil, maple syrup, lemon/lime juice, zest, and vanilla. Mix the wet ingredients together within the well, then mix them rather well into the dry ingredients. Press and blend to make a soft dough.

Add a pinch of turmeric to the wet before mixing, should you desire a more vibrant color cookie.

The dough may be barely sticky, depending on how precisely you measured and the almond flour you used. 

Chill the dough within the freezer for 10 to quarter-hour whilst 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 take advantage of a 2 tablespoon cookie scoop). Keep them pretty far apart, because they’ll spread thin during baking.

Bake for 10 to 11 minutes, depending in your oven and the feel of cookie that you simply want.

For chewier cookies, you wish to check at 10 minutes. In the event that they are beginning to turn golden on the sides, then they’re done. For crispier, allow them to go for one more minute or two.

Remove the cookie sheet from the oven. The cookies will likely be soft to the touch, so allow them to cool for two to three minutes, then gently pull the parchment off of the recent baking sheet and allow them to cool for one more 5 minutes before serving or storing. 

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