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Vegan Lemon Poppyseed Cookies

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

vegan lemon cookies on a wooden table
Desk of Contents

These lemon poppyseed cookies are based mostly on my different almond flour cookies. This cookie base seems nice each single time! No surprise I preserve going again to that to make all kinds of cookies!. It makes use of just a bit little bit of maple syrup for sweetening, and no butter or sugar so no beating these up. Simply add all of the elements to a bowl, combine for five seconds and carried out! Scoop and bake. These are my 9 yr niece permitted and he or she makes a lot of my almond flour cookies simply. Even with some measuring errors, they prove fab.

You may bake the cookies it a bit longer for a crispier cookie or a minute or so much less for chewier cookies. I usually use lime zest in these cookies for the additional zing. You need to use lemon or lime, and you’ll add poppyseeds or chia seeds or simply omit them. You’ll wish to double this recipe, as a result of the cookies simply disappear tremendous shortly.

vegan lemon cookie broken in half on a wooden table

Why You’ll Love These Lemon Poppyseed Cookies

  • These cookies want simply 1 Bowl
  • Maple syrup provides sweetness. No beating up butter and sugar for the right shortbread like crumb!
  • tangy cookies are crunchy outdoors and chewy inside
  • crunchy poppyseeds add superb texture
  • naturally gluten-free and grain-free
  • makes a scrumptious dessert or snack
close-up of a vegan lemon cookie on a wooden table

Extra Almond Flour Cookies

Recipe Card

vegan lemon cookies on a wooden table

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 minutes

Prepare dinner Time11 minutes

Chilling Time10 minutes

Whole Time31 minutes

Course: Dessert

Delicacies: American

Key phrase: lemon poppyseed cookies, vegan lemon poppyseed cookies

Servings: 10

Energy: 106kcal

Creator: Vegan Richa

Components

Dry Components:

  • 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, optionally available
  • 1 teaspoon poppyseeds or use chia seeds

Moist Components:

  • 1 tablespoon strong coconut oil, soften earlier than utilizing
  • 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 (optionally available)

Directions

  • In a bowl, add the entire dry elements — that is the almond flour, tapioca starch, baking soda, salt, sugar and poppyseeds — and blend very well. Press and blend to interrupt any almond flour lumps.

  • Make a properly in the midst of the dry elements, and add the melted coconut oil, maple syrup, lemon/lime juice, zest, and vanilla. Add a pinch of turmeric, if you need a extra vibrant shade cookie. Combine the moist elements collectively within the properly, then combine them into the dry elements. Press and blend to make a tender dough. The dough may be barely sticky, relying on how exactly you measured and the almond flour you used.

  • Chill the dough within the freezer for 10 to fifteen minutes whilst you preheat the oven to 335° F (168° C). Line a baking sheet with parchment paper.

  • Take away 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). Maintain them fairly far aside, as a result of they may unfold throughout baking.

  • Bake for 10 to 11 minutes, relying in your oven and the feel of cookie that you really want. For chewier cookies, examine at 10 minutes. If they’re beginning to flip golden on the perimeters, then they’re carried out. For crispier, allow them to bake for an additional minute or two.

  • Take away the cookie sheet from the oven. The cookies shall be tender 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 an additional 5 minutes earlier than serving or storing.

Notes

For a daily flour cookie, make my lemon chia cookies
Retailer your lemon poppyseed cookies on the counter in a closed container for as much as 4 days. Retailer within the fridge for as much as 2 weeks.
Oilfree: Omit the oil and use 1 tbsp maple syrup 
Almond substitute: To make these with out almond flour, you should use different nut flours, like cashew flour or use a mixture of half seed flour, equivalent to hemp and sunflower seed, and half all-purpose flour or a gluten-free flour mix.

Diet

Diet Details

Vegan Lemon Poppyseed Cookies Gluten-free

Quantity Per Serving

Energy 106
Energy from Fats 63

% Each day Worth*

Fats 7g11%

Saturated Fats 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%

* % Each day Values are based mostly on a 2000 calorie weight loss program.

lemon juice and zest, flours, and other cookie ingredients in bowls on a kitchen countertop

Components and Substitutions

  • almond flour – That is the bottom to your gluten-free cookie dough. To make these with out almond flour, you should use different nut flours, like cashew flour or use a mixture of seed flour, equivalent to hemp and sunflower seed, and all-purpose flour or a gluten-free flour mix. Many gluten free blends are very thirsty, so they may want extra moisture. In addition they bake out a bit too dry, which is why I like to make use of almond flour to make gluten-free variations of cookies.h
  • tapioca starch – Since almond flour accommodates no gluten, you want further starch to assist the cookies maintain collectively. You need to use cornstarch as a substitute, if wanted.
  • baking soda – helps the dough rise and keep tender because the cookies bake.
  • sugar – For sweetness.
  • salt – to steadiness out the candy
  • Poppyseeds – For crunchy! Use chia seeds, as a substitute, in the event you favor, or omit the seeds.
  • coconut oil – A bit of little bit of fats provides moisture to the dough. Be sure to measure your tablespoon of coconut oil, then soften it.
  • maple syrup – Provides sweetness and moisture.
  • lemon juice and zest – Give these cookies a tangy, citrusy taste. Use lime juice and zest for lime cookies.
  • vanilla extract – Provides these cookies an incredible taste!

Suggestions

  • For crunchier cookies, bake for a minute or two longer. When you favor your lemon poppyseed cookies to be softer and chewier, bake for a minute lower than directed.
  • Be sure to chill the dough! These cookies unfold rather a lot throughout baking, and chilling retains that below management, so that you don’t find yourself with all of them sticking collectively on the baking sheet.
  • House the cookies about two inches aside on the baking sheet, in order that they’ll have room to unfold considerably.
  • If you would like your cookies to be a extra vibrant shade, add a pinch of turmeric to the dough.

Learn how to Make Vegan Lemon Poppyseed Cookies

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

mixing the dry ingredients together
dry ingredients, after mixing

Make a properly in the midst of the dry elements, and add the melted coconut oil, maple syrup, lemon/lime juice, zest, and vanilla. Combine the moist elements collectively within the properly, then combine them very well into the dry elements. Press and blend to make a tender dough.

adding the wet ingredients to the dry

Add a pinch of turmeric to the moist earlier than mixing, if you need a extra vibrant shade cookie.

adding turmeric to the mixed lemon cookie dough

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

Chill the dough within the freezer for 10 to fifteen minutes whilst you preheat the oven to 335° F (168° C).

vegan lemon poppyseed cookie dough, after mixing in the turmeric

Line a baking sheet with parchment paper, take away 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). Maintain them fairly far aside, as a result of they may unfold skinny throughout baking.

scooping dough onto the cookie sheet

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

For chewier cookies, you wish to examine at 10 minutes. If they’re beginning to flip golden on the perimeters, then they’re carried out. For crispier, allow them to go for an additional minute or two.

vegan lemon poppyseed cookies on the baking sheet, after baking

Take away the cookie sheet from the oven. The cookies shall be tender 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 an additional 5 minutes earlier than serving or storing. 

Continuously Requested Questions

Can I double this recipe?

Sure! These vegan lemon poppyseed cookies double like a attraction. You may want so as to add a tbsp or so extra almond flour

What can I take advantage of as a substitute of poppyseeds?

Chia seeds work properly instead of the poppyseeds on this recipe. You may also omit the seeds utterly.

What can I take advantage of as a substitute of almond flour?

To make these with out almond flour, you should use different nut flours, like cashew flour or use a mixture of seed flour, equivalent to hemp and sunflower seed, and all-purpose flour or a gluten-free flour mix. Many gluten free blends are very thirsty, so they may want extra moisture. In addition they bake out a bit too dry, which is why I like to make use of almond flour to make gluten-free variations of cookies. For a daily flour cookie, make my lemon chia cookies

How ought to I retailer vegan lemon poppyseed cookies?

Retailer your cookies on the counter in a closed container for as much as 4 days. Retailer within the fridge for as much as 2 weeks. 

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