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Close up photo of 4 gluten free lemon cake cookies drizzle with lemon glaze dripping off the side of the cookie.
Home // Method // 10 Ingredients or Less // Vegan Lemon Cake Cookies

Vegan Lemon Cake Cookies

These vegan + gluten free lemon poppyseed cookies are part cake, part cookie dough, with the most incredible texture! Made with a base of almond flour and coconut flour, they are lightly sweetened with maple syrup and topped with an easy lemon glaze.
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
Jump to RecipePrint Recipe
Close up side angle photo of three vegan lemon cookies. The middle cookie has a bite taken out of it, with a jar of lemon glaze blurred out in the right hand corner.

These Vegan Lemon Cake Cookies are part cookie dough, part cake bites, so if you like both of those things, you’ll LOVE these cookies! Made with a base of almond flour, they are lightly sweetened with maple syrup, and kept super moist thanks to coconut cream.

Since lemon poppyseed is one of my favorite flavor combos, I added a touch of almond extract and poppy seeds to the dough for added texture and depth of flavor. If you don’t have, you can leave out to keep plain, and if you’re looking for other Spring recipe ideas, these Lemon Coconut Macaroons would be another great option!

Top down photo of gluten free lemon cookies. The middle cookie is on it's side with a bite taken out of it and topped with lemon zest and glaze dripping on the side.

Ingredients in Vegan Lemon Cookies

Almond flour – To keep these cookies gluten free, grain free, and paleo I use blanched almond flour. My favorite brand is Bob’s Red Mill, but I’ve also used and loved both the Trader’s Joe’s and Costco in-house brands.

Coconut flour – This help with the consistency of the cookies and thickens the batter.

Coconut cream – My favorite brand is the Trader Joe’s Coconut Cream! It comes in a large 13.5oz can instead of the tiny cans I’ve seen of coconut cream at other grocery stores. Alternatively you can use a can of full fat coconut milk, and just scoop out the thick cream, leaving behind the liquid. I find it’s easier to separate the coconut cream from the liquid if you refrigerate the can so it separates.

Maple syrup – These cookies are naturally sweetened with just 1/2 cup of maple syrup.

Lemon juice & zest – To get the delicious lemon flavor you use both the juice and zest from a fresh lemon.

Vanilla extract – You want to make sure you use a high-quality extract. Since these aren’t baked for very long, the flavor comes through in the final delicious bites.

Almond extract – I love the subtle almond flavor this adds to these Lemon Cake Bites.

Poppy seeds – these add the perfect texture to these cake bites.

Top down photo of gluten free lemon cookies scattered on a marble table top. The vegan lemon cookies are topped with lemon zest and slices of lemon  are peeking out of the corners.

How to make these Gluten Free Lemon Cookie Bites

  1. Preheat the oven to 375F and line a baking tray with parchment paper.
  2. To a food processor, add all ingredients except for the poppy seeds and process for ~1 minute until evenly combined. Texture will be a cookie dough-like consistency.
  3. Pulse in poppy seeds until just combined.
  4. Using a cookie scoop, scoop 12-13 cookies using a #20 cookie scoop (3 tbsp) on to the parchment-lined baking tray. Do not press flat.
  5. Move to the oven and bake for ~12-13 minutes or until the tops of the cookies have started to lightly brown. Remove and let cool completely. 
  6. While cookies are cooling prepare the lemon glaze. Whisk together all ingredients in a small bowl. 
  7. Once cookies have cooled, top with lemon glaze and enjoy! Store in an airtight container at room temperature or the fridge for up to 5-7 days.

Lemon Glaze

While these cookies are just as delicious plain. I love the addition of this super easy lemon glaze. I used powdered sugar for this glaze, but you can also use melted coconut butter if you want to keep it refined sugar-free.

For the glaze, you add both lemon juice and lemon zest. To thin, you can add an additional 1-2 tsp of water until you reach your desired consistency.

Close up side angle photo of four vegan lemon cookies. The middle cookie has a bite taken out of it, with lemon glaze dripping from spoon on top of cookie. Extra bowl of cookies blurred out in the background.

Why I love these Lemon Cake Cookies

  • Part cake, part cookie dough, these cookies have an incredible texture!
  • Perfect for everyone – these cookies are vegan, gluten free, grain free, dairy free, and egg free!
  • Lemon poppyseed – the best Spring cookie flavor, IMO.
  • Easy-to-make – you blend everything in a food processor then use a cookie scoop before baking in the oven.

How to store Lemon Cookies

These cookies can be stored at either room temperature or in the fridge. In the fridge they end up with a more cookie-dough consistency. Either way, you want to store them in an airtight container and they should last for up to a week.

Top down photo of plat filled with gluten free lemon cookies. The middle cookie is on it's side with a bite taken out of it and topped with lemon zest. Two bowls of lemon glaze are peeking out of the top right hand corner. The bottom right hand corner has a bowl of cookies peeking out.

If you’re looking for other easy cookie recipes, some of my favorites include these Flourless Chocolate Peanut Butter Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies, or these Paleo Almond Butter Chocolate Chunk Cookies.

As always, if you give these Vegan Lemon Cake Cookies a try I would love to hear what you think! Leave a comment below or tag me over on instagram so I can see your creations. Happy baking!

Close up photo of 4 gluten free lemon cake cookies drizzle with lemon glaze dripping off the side of the cookie.

Vegan Lemon Cake Cookies

Prep: 10 minutes minutes
Cook: 12 minutes minutes
Total: 22 minutes minutes
Servings: 12 cookies
Print Leave a Review
These vegan + gluten free lemon poppyseed cookies are part cake, part cookie dough, with the most incredible texture! Made with a base of almond flour and coconut flour, they are lightly sweetened with maple syrup and topped with an easy lemon glaze.

Ingredients

Lemon Poppyseed Cake Cookie Bites

  • 2 cups fine, blanched almond flour
  • ¼ cup + 2 tbsp coconut flour
  • ½ cup coconut cream solidified part from refrigerated can of full fat coconut milk
  • ½ cup maple syrup
  • 1 tbsp lemon juice
  • ½ tsp lemon zest
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 tsp poppy seeds

Lemon Glaze

  • ½ cup powdered sugar or sub coconut butter to keep refined-sugar free!
  • ½ tsp lemon zest
  • 1 tsp lemon juice
  • ½-1 tsp water to thin

Instructions

  • Preheat the oven to 375F and line a baking tray with parchment paper.
  • To a food processor, add all ingredients except for the poppy seeds and process for ~1 minute until evenly combined. Texture will be a cookie-dough like consistency.
  • Pulse in poppy seeds until just combined.
  • Using a cookie scoop (I used large # 20, 3 tbsp) scoop 13 cookies on to the parchment-lined baking tray. Do not press flat.
  • Move to the oven and bake for ~12-13 minutes or until the tops of the cookies have started to lightly brown. Remove and let cool completely.
  • While cookies are cooling prepare the lemon glaze. Whisk together all ingredients in a small bowl.
  • Once cookies have cooled, top with lemon glaze and enjoy! Store in an airtight container at room temperature or the fridge for up to five days.

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About Casey Colodny

Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.

Reader Interactions

2 comments

  1. Sarah says

    October 29, 2020 at 9:37 pm

    5 stars
    I’m a sucker for soft cookies & these are so perfectly summer-y! I made them bite-sized, didn’t have poppy seeds and they still turned out fantastic! Totally going on my spring baking list next year!

    Reply
    • Casey Colodny says

      October 29, 2020 at 10:39 pm

      Yayyyyy so glad you loved these! 🙂

      Reply

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✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STI ✨MY MOM’S NOT SO ‘SECRET SAUCE’ NOODLE STIR FRY* featuring @beyondmeat, a veggie and protein filled dinner you need to try for dinner!

Now what’s the secret to this sauce? The secret is that it’s so easy to make, just 5 simple ingredients, and the perfect way to add lots of flavor! I also made sure to add the new Beyond Beef with avocado oil for extra delicious flavor and protein, a whopping 21 grams per serving! This is the 4th generation of @beyondmeat and the flavor is the best yet 👏🏼

Here’s everything you need to make this for dinner this week:

My Mom’s Not So ‘Secret Sauce’: 
⅔ cup mirin
⅔ cup sake
⅓ cup soy sauce
2 tsp fresh garlic, minced
2 tsp fresh ginger, finely minced 

Noodle Stir Fry:
4 tbsp olive oil, divided
⅓ cup red onion, finely diced 
3 cloves garlic, minced 
16oz Beyond Beef 
1 tsp salt
6 oz shiitake mushrooms, sliced into thin strips
1 small red bell pepper, cut into thin strips
2 cups broccoli, cut into bite-sized florets
1 cup bean sprouts
10 oz ramen noodles, cooked al dente (1 minute less than package instructions)
⅓ cup fresh cilantro, finely chopped
3 scallions, thinly sliced
Chili crisp drizzle, optional garnish

Instructions included in comments below ⬇️ 

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💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRE 💚🌱SEARED SHRIMP SALAD WITH GREEN GODDESS DRESSING loaded with roasted asparagus, zucchini and bell pepper,  crumbled feta, marinated artichoke hearts, sunflower seeds, and some radish microgreens I grew in my @grow.leath fieldhouse 🏠 Here’s how you make this beautiful and flavorful salad ⬇️
—
Green Goddess Dressing:
2 scallions (washed & roots cut off)
½ cup fresh cilantro (loosely packed leaves & tender stems)
¼ cup fresh basil leaves 
¼ cup full fat greek yogurt
2 tbsp olive oil
2 tbsp lemon juice 
2 tbsp water
2 cloves garlic
½ tsp kosher salt + move to taste

Seared Shrimp:
1 lb shrimp, peeled & deveined with tails removed (I used size 22-25 ct)
1 tsp chili powder
¾ tsp kosher salt
½ tsp smoked paprika
¼ tsp cayenne
2 tbsp olive oil, divided

Grilled Veggies
½ red bell pepper, seeded & cut into 1” pieces
1 small zucchini, cut into half moons
½ bunch asparagus, ends removed and cut into 1” pieces
1 tsp kosher salt
2 tbsp olive oil 

Salad:
5 cups butter lettuce (1, 4.5oz container)
2 cups baby arugula
1 cup radish microgreens
1 cup marinated quartered artichoke hearts (1, 6.5oz container)
½ cup feta, cubed
⅓ cup roasted sunflower seeds
—
Full instructions continued in the comments below ⬇️ 
.
.
.
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A week of sandwiches 🥪 save for the next time y A week of sandwiches 🥪 save for the next time you need some sandwich inspo!

🥖 MONDAY: smoked salmon baguette with horseradish aioli, lemon zest, fresh dill, smashed avocado, capers, and pickled red onions 

🌱TUESDAY: roasted mushroom focaccia melt with melted havarti, arugula, and a horseradish mayo 

🍳 WEDNESDAY: southwest avocado breakfast sandwich, with whipped cream cheese, scrambled eggs, avocado slices, @sidedish southwest drizzle (use code CASEY10 for 10% off!), @growleath microgreens, and pickled red onion

🐟 THURSDAY: tinned salmon chili crisp with @fishwife x @flybyjing sichuan chili crisp smoked salmon, tomato slices, avocado, and sliced scallions

✨ FRIDAY:  herby tahini roasted cauliflower sandwich with fresh dill and pepperoncini peppers 

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