Lemon Poppy Seed Cookies

Adapted from Ambitious Kitchen.


  • ¼ cup melted and cooled coconut oil
  • 1/3 cup granulated sugar
  • 1 egg, at room temperature
  • ½ tbsp fresh lemon juice
  • ¼ tsp almond extract
  • 1 tbsp lemon zest (about 1 large lemon)
  • 1 cup packed almond flour
  • 2 tbsp coconut flour
  • 1 tbsp poppyseeds
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup granulated sugar for rolling

Glaze Ingredients

  • ½ cup powdered sugar
  • 1 tbsp fresh lemon juice, plus more if necessary to thin
  • 1 tsp lemon zest


Preheat oven to 350° F. Line a baking sheet with parchment paper.

In a large bowl, mix together the sugar and wet ingredients until smooth and combined. Stir in the dry ingredients.

Let dough sit for 5 minutes. Roll into 12 balls, and roll each ball in a bit of sugar. Place balls 2 inches apart on baking sheet and gently flatten slightly with a fork.

Bake for 10-12 minutes. Let cool completely on baking sheet.

In a small bowl, mix the glaze ingredients until smooth. Divide glaze onto all the cookies and try not to eat them all immediately.

Types of Stuff