Grain Free Lemon Poppyseed Cookies

Ingredient List

Wet Ingredients:
1/4 cup grass fed butter, melted (may use coconut oil if vegan, but after melting let come to room temperature)
1/3 cup monk fruit sweetener, coconut sugar or regular sugar
1 egg (can also use a flax egg to make vegan. Combine 1 T flax seed with 3 T water and let gel for 15 minutes)
1/2 T fresh lemon juice (do not use concentrate)
1/2 t almond extract
1 T fresh lemon zest

Dry Ingredients:
1 cup almond flour, packed
2 T coconut flour
1.5 T poppy seeds
1/4 t baking soda
1/4 t salt


  1. Preheat oven to 350 degrees on convection. Use a silicone baking mat, a parchment lined baking sheet OR a baking stone
  2. Combine wet ingredients first, then add dry ingredients. Let the dough rest for 5 minutes.
  3. Roll into 12 balls and place on baking sheet. Press down to slightly flatten each ball with the base of your hand.
  4. Bake for 12-15 minutes until edges are golden brown (we recommend checking them every minute after 10 minutes just to account for different ovens).
  5. Let cool completely on the tray before removing.
  6. Store at room temp for 5 days or keep int he fridge/freezer.
  • All
  • Breakfast
  • Desserts
  • Fish and Seafood
  • Gluten Free
  • Mains
  • Side Dishes
  • Smoothies
  • Snacks
  • Soup & Salad
  • Vegan
  • Vegetarian
Avocado Mousse Recipe

Decadent Dark Chocolate Avocado Mousse

Read More →
Fresh Basil Pesto Recipe

Fresh Basil Pesto Sauce

Read More →

Thyme Dijon Beet Dressing

Read More →
Scroll to Top