There isn’t a flavor that says warm weather more than lemon. Welcome spring and summer to your dessert roster with these luscious lemon poppy seed cookies. Almond flour and coconut oil make for a gluten-free, healthy update to this classic that’s just as refreshingly sweet and tart. Drizzle on lemon glaze and laze away the warmer days.
Lemon Poppy Seed Cookies With Lemon Glaze
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16
Calories 155 kcal
Ingredients
Cookies
- 2 lemons juiced and zested
- 1/4 cup butter softened
- 1/4 cup coconut oil
- 1 cup sugar
- 1 egg
- 2 Tbsp. poppy seeds
- 1-1/2 cups almond flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Lemon glaze
- 1-1/2 cups powdered sugar
- 2 Tbsp. lemon juice
Instructions
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Preheat oven to 350 degrees F.
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In large bowl, combine butter and sugar; use hand mixer to mix until fluffy. Mix in egg and lemon juice and zest. Stir in poppy seeds.
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Stir in flour, baking soda and salt slowly until just combined.
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Spoon dough into balls and arrange on cookie sheet (cookies will spread).
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Bake 14 minutes.
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In bowl, combine glaze ingredients.
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Drizzle glaze onto cooled cookies.
Tips
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Almond flour can be replaced with oat flour or all-purpose flour.
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For a flavor twist, replace lemon with orange and add 1/2 tsp. almond extract.
Recipe Notes
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Nutrition Facts
Lemon Poppy Seed Cookies With Lemon Glaze
Amount Per Serving
Calories 155
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Trans Fat 1g
Cholesterol 18mg6%
Sodium 132mg6%
Potassium 39mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 107IU2%
Vitamin C 8mg10%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.