Sometimes, I get a hunger that only something sweet and lemony will cure.
There’s just something about a little bright and lemony dessert that makes my senses sing.
It’s an interesting thing because it’s rarely something I’ll choose, unless I’m really craving it. If given the choice between a blueberry muffin and a lemon poppy seed muffin, I’d choose the blueberry every time. Brownie or lemon bar? Brownie, please. Pumpkin pie or lemon meringue? Pumpkin pie, for sure.
But sometimes, that craving just creeps up on me and nothing will satisfy me until I have it. Oddly, this one crept up on me shortly after I’d made the chocolate caramel macchiato truffles but I waited three more days before I made them because I refuse to have more than one dessert in the house at a time. That’s just asking for trouble.
So for three days, I plotted and planned and dreamt up these little cookies. I wrote and rewrote the recipe because I had so many different ideas of how they should be made. What types of flour to use (gluten-free, almond flour, and cornmeal), what to use to add moisture (coconut yogurt), how to sweeten them (coconut nectar and coconut sugar). A lot of thought went into these two-bite bundles of bliss.
The first thing I should tell you about these cookies is that they are moist! There is just the perfect amount of density- not to heavy, but not fluffy like a cake. Then there’s the zesty lemon flavor that comes bursting through, but not overpoweringly so. They’re perfectly sweet and since they are sweetened with coconut sugar and nectar, there’s no blood sugar roller-coasters to accompany them. You could make larger cookies, but I found that I enjoyed these adorable two-bite morsels. And I didn’t feel guilty about going for seconds. Or thirds.
Lemon desserts are not really Chris’s thing, though he’s game if I’m in the mood for them. These cookies, however, blew him away. He too was asking for seconds. And thirds. Be warned: These cookies are delicious and addictive. I dare you to stop at just one.
lemon poppy seed cookies
Ingredients
- 3 tablespoons fresh lemon juice
- 3 1/2 teaspoons freshly grated lemon zest
- 1 cup plain vegan coconut yogurt (or soy)
- 2 tablespoons coconut oil, melted (at room temp)
- 1/2 cup coconut sugar
- 1/4 cup coconut nectar (or maple/agave syrup)
- 1 teaspoon vanilla extract
- 1 3/4 cups gluten-free flour blend (I used Cara's)
- 1 cup almond flour
- 1/4 cup + 1 tablespoon cornmeal
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon poppy seeds, plus extra for sprinkling
Instructions
- Preheat the oven to 350. Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, whisk together the dry ingredients. Set aside.
- In a medium bowl, mix together the lemon juice, lemon extract, yogurt, and coconut oil. Add the sugar and nectar and mix until smooth. Mix in the vanilla extract until fully combined.
- Make a well in the middle of the dry ingredients and pour your wet ingredients into the well. Use a spoon to mix together until just combined. Fold in the poppy seeds.
- Use a tablespoon to scoop heaping spoonfuls of the dough onto the prepared baking sheets, about 2 inches apart (or less- I get about 20 per sheet). Bake in the oven for 10 minutes or until set and just barely starting to brown around the bottom. Let cool on the baking sheet for about 2-3 minutes before transferring to a cooling rack. Let cool completely before serving or storing in an airtight container. Enjoy!
What is your favorite kind of dessert?
Photography by Chris Miller
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I feel the same way about lemony stuff – I have to really be in the mood. But I think you just PUT me in the mood with these cookies! They look fab.
Chef Amber Shea recently posted…Mint Chocolate Chip Shake (+ Oriya Organics review)
Haha! Thanks, Amber!
These look so spring like and sound delcious! I’ve never used coconut sugar before, but I definitely want to try! Is it better for you than white sugar? Thanks!
Thank you, Em! Coconut sugar does contain many more nutrients than regular sugar, plus it has a very low glycemic index so that it doesn’t give you blood sugar roller-coasters. It’s one of my most favorite sweeteners.
When I get that lemon craving, (which I’m feeling pretty intensely while reading this post) I pretty much bake cake or cupcakes, but how much better to make these little cookies! So good!
Somer recently posted…Individual Vegan Margherita Pizzas with Homemade Fresh Moxarella Cheese
I usually always go for muffins or a loaf/cake, but since cookies are my favorites, well, you see where this is headed.
I totally agree with you on the lemon stuff, though I do love it, I will pick something else over it if there is a choice! These look fantastic, though. When I can eat almonds again, I will make them!
Beth recently posted…A new challenge
Thank you, Beth! You could probably sub the almond flour for something else, if you wanted them now. Or you can wait until the almond ban is done.
These look lovely! I recently baked a lemon poppyseed cake and i LOVED it, it’s by far the best dessert I’ve ever made. I specially like this because it’s so lemony
Sara recently posted…Waarom vegan? Chickiechaps vertelt.
Thank you, Sara! A lemon cake sounds positively wonderful! Is the recipe on your blog?
oh how i miss lemon poppy seed muffins! they always made my heart sing. these cookies look adorable, perfect, and delicious. they are almost healthy, too
Caitlin recently posted…Chickpea, Quinoa, and Tomato Soup
Thank you, Caitlin!
Oh, WOW. I’ve been searching for a lemon cookie recipe… something that will prevent me from buying $3-a-piece-sugar-coated-lemon-cookies at the summer farmer’s market. Will try these!
Kim @ Cooking in the City recently posted…Springing Forward
Thanks, Kim! I hope you enjoy them!
Mouth-watering
I’m craving these too, now!
The Vegan Cookie Fairy recently posted…Almond Butter Muffins With Crunchy Topping. And lots of cat pictures.
Thank you!
I hear you.. i usually get a hunger for savory stuff with lemon juive some days.. crunchy salad withe lemon, lemony hummus and so on.. these cookies look so pretty with those poppy seeds and i love the vibrant photos!
Richa recently posted…Ethiopian Injera – 100% Teff flatbread. Vegan glutenfree recipe
Thank you, Richa! I have been going through lemons at a crazy rate recently- I’ve been using a pinch of lemon juice here, a squeeze there, plus drinking warm lemon water every morning. It’s a miracle fruit.
Kristy – these look wonderful! My mother in law always jokes that ‘all men love lemon’ …. maybe not exactly but it always makes me chuckle nonetheless! These cookies look heavenly and I agree…sometimes lemon flavor is all that will do to satisfy!
Thank you, Shira! That is such a funny saying- I think I’m going to tell Chris that.
Yum, your cookies sound so good, I love lemony desserts too! Your photos are absolutely gorgeous
Thank you so much, Rosie!
You’ve gone and done it again, these look amazing! I agree, lemon isn’t always my pick, but this warmer weather has me craving fresher flavors.
Thank you, Abby!
Oh I love lemon poppyseed cookies!
Me too!
I love lemony desserts! I generally gravitate towards lemon bars, but these cookies look marvelous and so delicate. I can see why Chris couldn’t resist them!
Cadry recently posted…Clarifying Misconceptions: Is Breastfeeding Vegan?
Thank you, Cadry! I love a good lemon bar too.
I am a fan of all things lemon and these cookies look awesome! Someone at work brought in jumbo lemon poppy seed muffins that were calling my name all morning. Unfortunately they were store bought and had eggs in them, so I didn’t get to enjoy one. I’ve still got 3 Meyer Lemons sitting on my counter, I think I know just what to make with them this weekend.
Anna {Herbivore Triathlete} recently posted…Weekly Rewind~St. Patrick’s Day Edition
I get on a huge lemon kick when the weather starts getting warmer. In the winter I’m all for heavier flavours like cinnamon and chocoate but in the summer, lemon always wins. These are just adorable and I love that they are gluten free and low glycemic! WIN!
Thank you, Gabby! I think these cookies will have to make another appearance this summer!
These are so bright and cheerful! I am the exact same way when it comes to treats – but you are right sometimes you just want that “brightness” only fresh lemon can deliver- the Poppy Seeds are the perfect touch!
Heather recently posted…avocado tempeh blt
Thank you, Heather! Bright and cheerful is exactly what I was aiming for!
My favorite dessert is any combo of blueberry and lemon, especially blueberry handpies with lemony glaze, and my fave muffins have always been a tie between blueberry and lemon poppyseed…such a tough choice!
I must try these…they remind me of my grandma’s Italian lemon cookies which I’ve never been able to veganize just right because they were so moist and delicious. They were an Easter treat so you have perfect timing! Many thanks!
The Peace Patch recently posted…A Raisin By Any Other Name…
Thank you! I’m loving the sound of those blueberry handpies with lemony glaze! Yum!
I have been craving something lemon and these look like they would satisfy that craving!
I do hope you enjoy them!
Delicious & Yummy! They get better and more moist each day.
I wanted to try these, but used a few substitutions in my limited Alaska pantry:
Apple Sauce instead of the yogurt
Chia Seeds instead of poppy
White Whole Wheat flour
They turned out great! But I had to cook the 2x as long.
Will try your recipe in full effect after a grocery store visit, always looking for a new healthier vegan/gluten free cookie for our lodge. I think I’ll use lemon extract instead of the vanilla…
Thanks!
I absolutely LOVE hearing that! I hope that you and your guest enjoy them!