Lemon Poppy Seed Cookies

Lemon and poppy seeds should marry each other...

Ever bite into a lemon poppy seed muffin or cookie and been disappointed with the lack of lemon flavour? With this recipe, I made sure to have that distinct lemon-y flavour, and a perfect amount of crunch from the poppy seeds. These cookies will not disappoint!

Lemon Poppyseed Cookies
 (I even made them high fiber, high protein, gluten and dairy free too. You're welcome, lovelies!)


3/4 C coconut flour
1/2 C xylitol
1/4 tsp salt
1/2 C coconut oil (melted)
4 eggs
Rind and juice of 1/2 fresh lemon
1 tsp poppy seeds


Preheat oven to 350° and line a cookie sheet with parchment paper (or grease lightly with coconut oil/butter)

In a large mixing bowl, combine the coconut flour, xylitol and salt. Mix well.

In a separate bowl, whisk the eggs and add the rind and juice from the fresh lemon, along with the poppy seeds.

Mix the egg mixture into the flour bowl and mix.

Add the melted coconut oil and make sure it's mixed well!

Take a scoop about a tablespoon full, and roll into small balls. Press them down a little bit on the cookie sheet, as they will not spread when they are baking.

Bake for 12-13 minutes.

When done, cool them off on a wire rack before eating (or you can burn your mouth with a fresh cookie.. I usually choose this option by instinct).


  1. Hey Darian!!!

    I saw this on Pinterest. What a small world :) See you at Blush Lane one of these days.


    1. Thats awesome! Hope to see you soon, Magda. Hope you're still loving school and kicking its ass.



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