These Gluten-Free and Paleo-Friendly Lemon Poppyseed Cookies couldn’t be easier to make. They feature grain-free almond flour, grassfed butter, maple syrup, three extracts, grated lemon zest and poppy seeds.
Mother’s Day is coming up in this weekend, and for some reason I always think LEMON for Mother’s Day. Maybe because it’s springtime, maybe because every mom I know loves all thing lemon. I nailed these cookies on the first go, but continued to test them three more times, varying the amount of lemon, almond and vanilla extract I used.
If you’re a lemon lover, you will be in Heaven with these moist, chewy Lemon Poppy Seed Cookies. They are brightly flavored with just enough sweetness from the maple syrup and richness from the grassfed butter (I use Kerrygold).
Here’s what you need for Gluten Free Lemon Poppy Seed Cookies:
Almond Flour: Finely milled is best.
Maple Syrup: I much prefer the flavor of maple to honey in most baked goods.
Lemon, Almond and Vanilla Extract: You can find these in the baking aisle of any grocer, and yes organic exists!
Grassfed Butter: Use softened or room temperature unsalted butter. You can try subbing softened (but not melted) coconut oil, palm shortening or unsalted ghee too. The texture will vary, but it should work!
Ground cinnamon and sea salt
Grated Lemon Zest: You will use a microplane grater or zester to finely grate the zest from one large lemon.
A few years ago for Mother’s Day, I made these Lemon Poppy Seed Waffles. They are grain-free, dairy-free, egg-free AND nut-free. If you want go all out on Sunday (or any day), you could make both, but if I had to choose these cookies would win.
I polled my Instagram community, and you all said you prefer chewy cookies to crispy cookies. These have a chewy but delicate and buttery texture. I find the lemon flavor develops over the day, and they’re even better the next day! That’s pretty rare for a cookie. With one of my batches, I made Lemon Caramel Cookie Sandwiches, and O.M.G. I’ll include the instructions for those here.
How to make Lemon Poppy Seed Caramel Cookie Sandwiches:
1. Double the Lemon Poppy Seed Cookie recipe below to make 18 cookies. You’ll want that even number.
2. Let the cookies cool completely. Flip half the batch over and spread the Lemon Caramel (recipe below) gently and evenly on the bottom.
3. Sandwich with another cookie and enjoy this decadent sweet, tart, lemon-y treat!
Okay without further ado, let’s get to that recipe!
Looking for more healthy lemon-themed recipes?
Um… I don’t think these Coconut-Free Paleo Chocolate Chip Cookies made with tigernut flour need much of an introduction. They’re basically the chupacabra of grain-free chocolate chip cookies. Coconut-free, egg-free, nut-free, and not loaded with sweeteners or sugar!
Well, first, I’m disappointed in myself for shying away from tigernut flour for so long. The price and my inexperience with it intimidated me. I had tried sliced tigernuts once and didn’t care for the tooth-breaking texture.
Little did I know Organic Gemini Tigernut Flour is the best thing that has ever happened to my sub-par baking skills. It’s light, fluffy, a little grain-y like almond meal + has a nice “whole wheat” flavor with a bit of sweetness. PS: Not sponsored. Just impressed!
Why I’m Loving Tigernut Flour Right Now
— Tigernuts are renowned for their high content of prebiotic fiber which helps good gut guys flourish
— Organic Gemini’s Tigernut Flour is organic, non-gmo & made in a dedicated gluten-free facility
— The sweet, nutty flavor of the product replaced almond flour for nut-free baking
— It makes a nut-free alternative to baked goods for school events
My goal with these Tigernut Chocolate Chip Cookies was to make coconut-free. That’s right – nary a teaspoon of coconut oil in sight. But what’s better than coconut oil for baking? GHEE. Specifically 4th & Heart Vanilla Bean Ghee.
My Tigernut Chocolate Chip Cookies taste like the real deal (my husband brought them to a work Thanksgiving + they disappeared before all the other desserts). The combination of the 4th & Heart Vanilla Bean Ghee with the richness of the extra-virgin olive oil takes these next level.
Why olive oil? The monounsaturated fat in olive oil makes for the perfect (in my opinion) cookie texture when combined with Vanilla Bean Ghee. Soft yet crisp, well-formed but with a fine crumb. Straight out of the oven, these will blow your mind, and you’ll always think “salad dressing + chocolate chip cookies” = good decision.
I’ve only made these cookies as directed below, so I can’t make firm recommendations on substitutions but here are some ideas. I’ll say it once: you cannot replace the Tigernut Flour with coconut flour.
— You should be able to replace the cassava flour 1:1 with arrowroot starch for similar results (not exact of course). I haven’t tried this – I’m just assuming based on my past experiences working with the two flours.
— Yes you can use a plain ghee instead of Vanilla Bean. Just don’t use Garlic Ghee. You can probably use softened butter too. This is only a theory.
Okay without further ado friends… ENJOY! And Happy Thanksgiving!
Tigernut Chocolate Chip Cookies
- Preheat oven to 350 degrees. Line a light-colored cookie sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients until incorporated. Stir in the ghee, olive oil, maple syrup, and vanilla extract until you achieve a smooth dough. Stir in chocolate chips.
- Drop rounded tablespoons of dough onto parchment paper, leaving 2 inches in between each cookie. Using the palm of your hand, gently flatten the cookie to about 1/2-inch high.
- Bake in preheated oven for 8 to 10 minutes, watching closely, until the edges are a light golden brown. Do not overcook or they will turn out too crunchy. Let cool (or burn your mouth on hot chocolate like I do) slightly before serving.