Lemon Poppyseed Cookies

MAKES: 9 cookies | PREP TIME: 10 minutes | COOK TIME: 20 minutes


1 cup (85 grams) blanched almond flour

1 tablespoon coconut flour, sifted

½ teaspoon baking soda

pinch of fine-grain sea salt

2 large eggs, whisked

¼ cup (60 ml) organic honey

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract juice of 2 lemons

zest of 1 lemon

1 teaspoon poppyseeds


  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Combine the almond flour, coconut flour, baking soda, and salt in a large bowl and whisk together. Add the eggs, honey, coconut oil, vanilla, lemon juice, and lemon zest and mix with a spatula until well combined. Fold in the poppyseeds.
  3. Use a medium cookie scoop to drop 9 cookies onto the prepared baking sheet.
  4. Bake for 20 minutes, or until the cookies have slightly browned. Remove from the oven and transfer to a rack immediately to cool.