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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