Remember when I brought you those fabulous lovely lemon cookies a couple of years back? If you tried them, you know how good they were.
After I first published those cookies, I wanted to make you another cookie that just about anyone could enjoy so I combined my lemon cookies and almond flour sugar cookies into one glorious lemon-flavored sugar cookie packed with poppy seeds and topped with a sweet, zesty lemon glaze. GUYS, these paleo-friendly, gluten free lemon cookies are sooooo soft and chewy!
What more could you want? I mean, besides a cold glass of your favorite milk to pair with them. Or maybe even an afternoon latte?
Mmmm now we’re talkin’. Clearly, my favorite 3pm snack = cookies and coffee.
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What you’ll need to make the best gluten free lemon cookies
These delicious paleo lemon poppy seed cookies are made with a mix of almond & coconut flour and are bursting with delicious lemon flavor. Don’t forget that bright glaze! Here’s everything you’ll need to make them:
- Almond flour: these cookies call for blanched almond flour. There is no substitute in this recipe.
- Coconut flour: I like to use coconut flour in my paleo recipes, but if you aren’t paleo, gluten free oat flour is a good substitute most of the time.
- Baking soda: you’ll just need a pinch for this recipe.
- Coconut oil: I prefer to use virgin coconut oil in this recipe because it adds flavor, but melted butter or melted vegan butter is a great option!
- Sugar: granulated or organic cane sugar is best in this recipe. You can use coconut sugar, too, which is paleo-friendly. Note that it will change the color of the cookies to a golden brown hue and the flavor may slightly change a bit, but it will still be delightful.
- Egg: you’ll need one egg, and it’s best if the egg is at room temperature before you bake with it. These cookies work very well with a ‘flax egg’ if you want to make them vegan. More vegan notes can be found in the recipe note section!
- Fresh lemon zest and juice: for that true, fresh lemon flavor.
- Almond extract: a hint of almond extract (not vanilla extract!) brings out the incredible flavor in these lemon poppy seed cookies. Don’t skip it.
- Poppy seeds: You don’t need to include poppy seeds in this recipe, but I’m addicted to the flavor and texture it gives the cookies.
How to keep them paleo-friendly
If you’re looking for true paleo lemon cookies, feel free to use coconut sugar in the recipe and my paleo powdered sugar in the glaze. Easy!
How to make vegan lemon cookies
If you want to make these lemon poppy seed cookies vegan, simply use a ‘flax egg’ instead of a regular egg in the recipe (1 tablespoon flaxseed meal + 3 tablespoons water). I’ve tested them and they worked perfectly!
Can I use a different flour?
I would not recommend substituting the almond flour in this recipe as the texture will greatly change. However, you can try substituting the coconut flour for a gluten free oat flour if you’d like. Learn how to make your own oat flour here!
Looking to use regular, all purpose flour? Try these lemon cookies instead!
Tips for the best gluten free lemon cookies
The best part about these healthy lemon cookies? They’re easy to make right in one bowl! Here are some tips for making them:
- Don’t skip the parchment paper. To make sure the cookies don’t stick to the pan, use parchment paper on your baking sheet.
- Pack your almond flour. Be sure to pack the almond flour as you would with brown sugar. Do not pack the coconut flour.
- Use a room temperature egg. Simply run your egg under warm water for a minute before using it in the recipe.
- Fresh lemon juice is best. Make sure you use freshly squeezed lemon juice for this recipe. Do not use lemon concentrate, it’s too potent and sour.
- Don’t forget the lemon zest. The lemon zest is very important to flavoring these lemon poppyseed cookies. Here’s the inexpensive zester I recommend.
- Allow cookies to cool. Before you ice these cookies, make sure to let them cool completely on a cooling rack so that the icing doesn’t soak into the cookie. If you are in a rush and want to speed up the process you can put the cookie sheet in the freezer for 10-15 minutes after baking.
Storing & freezing tips
- To store: Simply store these healthy lemon poppy seed cookies in an airtight container at room temp for up to 5 days.
- Freeze the dough. Simply roll your grain free lemon cookies into dough balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply bake the cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze baked cookies. Wait for the cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature, add the glaze and enjoy.
Recommended tools
More paleo friendly treats
- The Best Healthy Carrot Cake You’ll Ever Eat
- Grain Free Chocolate Orange Pinwheels
- Damn Good Paleo Chocolate Chunk Tahini Cookies
- Paleo Orange-Kissed Loaf with Dark Chocolate Glaze
- Salted Tahini Caramel Millionaire Bars (vegan + paleo)
Get all of our amazing, paleo friendly desserts here!
I hope you love these easy paleo lemon poppy seed cookies! If you make them be sure to leave a comment and rate the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Thank you — xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Paleo Lemon Poppy Seed Cookies
Ingredients
- For the wet ingredients:
- 1/4 cup melted and cooled coconut oil (or sub melted butter or vegan butter)
- 1/3 cup organic cane sugar (or sub coconut sugar)
- 1 egg, at room temperature
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon almond extract⠀
- zest from 1 large lemon (about 1 tablespoon lemon zest)
- For the dry ingredients:
- 1 cup packed fine blanched almond flour
- 2 tablespoons coconut flour
- 1 tablespoon poppyseeds
- 1/4 teaspoon baking soda⠀
- 1/4 teaspoon salt
- Optional for rolling the cookies:
- 1/4 cup granulated sugar
- For the lemon glaze:
- 1/2 cup powdered sugar⠀
- 1 tablespoon fresh lemon juice, plus more if necessary to thin
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the wet ingredients: melted and cooled coconut oil, sugar, egg, fresh lemon juice, almond extract & lemon zest. Mix until smooth and combined.
- Add in the almond flour, coconut flour, poppyseeds, baking soda and salt. Stir to combine. Let dough sit for 5 minutes. Roll into 12 balls. If you want you can roll each ball in a bit of sugar. Place cookie dough balls 2 inches apart on baking sheet. Gently flatten slightly with your hand. Bake for 10-12 minutes. Let cool completely on baking sheet.
- Make the glaze by mixing together the powdered sugar, fresh lemon juice and lemon zest until smooth. place about a 1/2 tablespoon over each cookie. Enjoy! Makes 12 cookies
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 17th, 2019, republished on March 9th, 2021, and republished on April 23rd, 2023.
If I could give these six stars, I would! I made them without the glaze, and they are SO good. They literally melt in your mouth. I like coconut, but I wouldn’t say I love coconut. But I will say that I LOVE these cookies! Very, very good.
So happy to hear that!
Made these today, followed the recipe exactly. They were pillowy with a little crunch on the outside (I opted for the sugar roll instead of the glaze). A super great option for those watching our blood sugar!
So good!!
I haven’t made cookies in years, but wanted something different for a very clean eater. these cookies came out fantastic. I didn’t have poppy seeds, but the lemon flavor was so distinct, they weren’t missed. I am going to make them again, this time for my family. the recipe came together well, the finished product smelled and tasted just perfect! I did make the glaze and will do that again as it is very much the “the icing on the cake”. I am gong to explore this site for other recipes.
Amazing! So glad you loved them, and hope you find new favorite recipes here 🙂
I made this with a chia seed egg and they came out wonderfully! Perfectly chew and tart.
Oh, awesome!! Glad that worked well. Thanks!
Do you think replacing the coconut flour with almond flour would work. I don’t have any coconut flour in the pantry but lots of almond flour.
thank you
I don’t recommend subbing the flour in this recipe.
(I left a comment but forgot to put a rating with it. Here’s your 5 stars!!)
I made these for a bridal shower. Followed all directions except used flax eggs to make it vegan. They were a HIT! I got soooo many compliments. Thank you!!
Yum, yum, YUM!! I could have eaten all the dough before baking! So delicious, just the right sweetness balanced with just the right amount of lemon tart. Will absolutely be making these over and over again!
Just made these cookies as part of my Holiday Baking & they are delicious! Tripled the recipe (safe bet – Monique always has delicious recipe’s!), & used my 1″ cookie scoop to make the balls. Ended up with over 50 (so ~16/batch). Half are in freezer to bake later. Thank you for such a delicious gluten free recipe!
Hey Monique
Tasty but some how found the mixture to be a bit loose so had to add 2 tbsp of Oat flour just to hold it together! Is that normal ?
Hello! Hmmm I haven’t had that happen. Did you pack your coconut flour into the tablespoon measure? And is there anything you changed about the recipe?
Love these little cookies! Used coconut sugar and really liked that deep molasses-y flavor. Do NOT skip the glaze! The cookies themselves are not super sweet so they can handle the little extra sugar from the glaze, plus it packs a gorgeous punch of extra lemon flavor.
Can you sub maple syrup for the sugar? They sound delish! Thanks!
I wouldn’t recommend that because it would make the dough too moist, sorry! You can definitely use coconut sugar, though 🙂
I am not a baker, mostly because I always worry about burning or messing things up. I love to cook! That being said, these are AMAZING and I am excited to try more of Monique’s recipes. These cookies are amazing. I love chocolate but I don’t miss chocolate when I eat these. My dad almost never eats sweets and he ate 3! I will definitely be making this recipe many times and share with anyone who will listen to me.
Aw thank you, I’m so glad these turned out amazing!! Can’t wait for you to try more 🙂
These are the best! I used monk fruit sweetener instead of the sugar and they are so good and low sugar/keto friendly 🙂
So glad that that worked out and that you loved them, Nicki!
These are so soft and delicious
These are excellent! So quick and easy and with a simple ingredient list (I did use coconut sugar).
They are perfectly sweet even though I skipped the sugar rolling and glaze.
This will definitely be one of my new go-to recipes!
Yay! I’m so happy you loved these! Can’t wait for you to make them again and again 🙂
Have you substituted monkfruit in this recipe? Or turbinado?
I haven’t tried it! Let me know if you do 🙂
I used the Zero sugar erythritol, and the cookies turned out fine. Since it was the first time I’ve made them, I don’t know how they would compare. I had super-fine almond flour, but not blanched, so the color is darker than I imagine they would be otherwise. I will make them again, and I think I will use butter next time, rather than the coconut oil. I didn’t use the glaze, as these are plenty sweet enough for me. Thanks for an easy, tasty, and healthy recipe!
So glad that all worked out, Ann! 🙂 Can’t wait for you to make them again soon!
Love these. So soft and tasty. Made them 3 times in last 2 weeks.
Love that! Perfect treat 🙂
These cookies are perfect! I made them for my mom who has dietary restrictions for Mother’s Day. I didn’t have coconut flour so substituted an all purpose GF baking flour. They spread a bit more than the photos but not too much. They’re delicious!
I’m glad they still worked out! Perfect treat 🙂
These cookies are amazing. They’re so moist with the right amount of lemon goodness. They were easy to make. I’ll definitely be making them again soon. 🤤 another AK hit.
So glad you loved them!
I absolutely loved these cookies and they will definitely become a staple in my house! They were easy to make and the flavor was delicious. I followed the recipe exactly and wouldn’t change a thing.
I’m so glad! Perfect treat 🙂
These were amazing. I made one batch that my husband and I devoured and then made a bunch to give away to friends for Easter. The texture is nice and chewy and the balance of sweet/zest/salt is spot on. This made it into my physical print-out recipe book.
Wondering how these would taste using lime juice and zest…has anyone tried?
So glad they were a hit! Yes, I’ve made these with lime juice and zest before and they are FABULOUS!
I love anything lemon poppyseed so I just had to make these and they did not disappoint! So soft, moist, and delicious. I love them!
The best! Glad you loved them!
These cookies are so good! Had to make a second batch because the family devoured them! Will definitely be making these often. Thanks for sharing!
The best! Glad they were a hit 🙂
Light, refreshing, perfect for Spring! These cookies were a delight and super easy with the one bowl mixing! Will definitely make them again!
These are simply amazing! I have my fair share of troubles when it comes to baking – I’m not the best! But my husband gave these a 10/10 and said they’re the best I’ve ever made! Refreshing but sweet and so full of flavor!
So happy to hear that!
My daughter is allergic to wheat so I am always on the search for good baking recipes – this one will be a regular. Easy to make and delicious to eat.
I used Crisco Golden as the fat, regular sugar and flax eggs. I also used the glaze – maybe half of what was called for.
I’m glad that worked out well! Such a great treat.
Delicious & fairly simple to make!
Absolutely! Glad you enjoyed 🙂
Super easy and delicious!
Glad you enjoyed!
What dreams are made of!!!! So, so good. Could eat the whole batch. The flax egg worked out perfectly! Can’t wait to make these for family and friends this spring! ❤️
Perfect! So glad you loved them!
This is the perfect recipe to change up your cookies for a spring vibe and a lovely lemon flavor. I rolled the cookies in sugar and the lemon glaze is the perfect addition for a little extra tang! My only complaint is that there aren’t enough cookies from one batch so I will definitely be making another soon!
Absolutely! Great idea to roll them in sugar 🙂