MAKES: 9 cookies | PREP TIME: 10 minutes | COOK TIME: 20 minutes
Ingredients
1 cup (240 ml) (85 grams) blanched almond flour
1 tablespoon (15 ml) 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 (30 ml) coconut oil, melted
1 teaspoon (5 ml) vanilla extract juice of 2 lemons
zest of 1 lemon
1 teaspoon (5 ml) poppyseeds
Process
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 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.
- Use a medium cookie scoop to drop 9 cookies onto the prepared baking sheet.
- Bake for 20 minutes, or until the cookies have slightly browned. Remove from the oven and transfer to a rack immediately to cool.
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Lemon poppyseed cookies are soft, cakey almond-flour cookies packed with the juice and zest of two lemons. Poppyseeds give them their signature crunch while honey keeps them tender for days. Nine cookies, one bowl, and a twenty-minute bake.
Pro Tips
- Whisk the almond flour, coconut flour, and baking soda together dry first - coconut flour clumps and no amount of wet mixing dissolves them.
- Move the cookies to a rack the moment they come out of the oven; left on the hot sheet they keep baking and dry out.
- Squeeze real lemons for this batch - bottled juice lacks the oils that make the cookies taste of lemon instead of sour.
- These bake up soft and cakey; press the scoops slightly flatter before baking if you prefer crisp edges.
Frequently Asked Questions
Can I freeze these cookies?
Yes - freeze the baked cookies for 2 months, or freeze unbaked scoops and bake straight from frozen with 2 extra minutes.
Why did my cookies turn out crumbly?
Almond flour cookies rely on the full 2 eggs to bind. Measure the flour spooned rather than packed and they hold together.
How long do they keep?
Four days in an airtight container at room temperature - the honey keeps them soft past day two.
Recipe Card
Ingredients
Method
- zest of 1 lemon
- 1 teaspoon poppyseeds Process
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- 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.
- Use a medium cookie scoop to drop 9 cookies onto the prepared baking sheet.
- Bake for 20 minutes, or until the cookies have slightly browned.
- Remove from the oven and transfer to a rack immediately to cool.
