Lemon Poppyseed Cookies

These lemon poppyseed cookies offer a refreshing burst of lemony flavor, while still providing the comforting vibe of a classic chocolate chip cookie. They are free of gluten, dairy and refined sugar, with an option to make them completely vegan.


  • 1/2 cup coconut oil, softened but not melted
  • 1/2 cup coconut sugar
  • juice of 1 lemon
  • 1 regular or flax egg (mix 1 tbsp ground flax + 2.5 tbsp water, then leave for 10 minutes until mixture forms a gel)
  • 2 tsp vanilla
  • 1 1/2 cup gluten-free flour (must indicate a 1:1 relationship with regular all-purpose)
  • 1 tsp baking soda
  • pinch sea salt
  • 2 tsp poppyseeds
  • zest of 1 lemon


  • Combine the coconut oil, coconut sugar, lemon juice, egg and vanilla in a medium bowl.
  • Sift the flour, baking soda and salt in a separate bowl.
  • Add the dry ingredients to the wet mixture. Mix until well-combined.
  • Stir in the poppyseeds and lemon zest.
  • Using a spoon, form the dough into balls, and place on a baking sheet lined with parchment paper or a Silpat.
  • IMPORTANT: Refrigerate the dough for 90 minutes or freeze for 15 mins.
  • When ready to bake, preheat oven to 350° F/180° C.
  • Bake for 9-11 minutes.*
  • Once slightly cooled, remove lemon poppyseed cookies to a wire rack to cool completely.

*Note: In our house, we like our cookies soft and chewy. Therefore, I bake the dough straight from the fridge/freezer for only 9 minutes. They won’t seem done when they come out, but they will once cooled. If you prefer a crispier cookie, press down the dough slightly and bake for longer.

2 thoughts on “Lemon Poppyseed Cookies”

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top