Delicious and Healthy Lemon Poppy-Seed Cookies Recipe

Welcome to my gluten-free lemon poppy-seed cookies recipe article. If you are someone who loves indulging in sweet treats but still wants to keep things healthy, then this recipe is definitely for you. These cookies are the perfect balance of sweet and tangy with a light crunch from the poppy seeds.

As a nutritionist cum food blogger, I always insist on using healthy ingredients that are good for your body. With this cookie recipe, we are using nutrient-rich sorghum flour, almond flour, and coconut flour instead of regular wheat flour. These flours are a great source of protein and fiber, which not only will keep you full for longer periods but also make the cookies more nutritious.

By making a few ingredient substitutions, these cookies are both gluten-free and dairy-free, making them suitable for anyone with dietary restrictions. So whether you have celiac disease or lactose intolerance, these cookies will be the perfect fit for you.

The bright flavor of lemon zest creates a refreshing sensation that not only tastes great but smells amazing too! The aroma will fill your kitchen with warmth and invite everyone to join in on the fun.

Overall, this recipe showcases how gluten-free baking can be both delicious and healthy. By using wholesome ingredients and natural sweeteners like honey or maple syrup instead of processed sugars, you can still indulge in decadent treats while caring for your body’s needs. So go ahead and enjoy these lemon poppy-seed cookies without any guilt!

Why You’ll Love This Recipe

Gluten Free Lemon Poppy-Seed Cookies
Gluten Free Lemon Poppy-Seed Cookies

Are you tired of the same old gluten-free dessert options? Look no further! These Lemon Poppy-Seed Cookies are a game-changer – they’re gluten-free, dairy-free, and bursting with flavor.

First off, let’s talk about texture. The combination of sorghum flour, almond flour, and cornmeal in this recipe gives these cookies a delightful crunch. And the poppy seeds provide just the right amount of chewiness. You won’t miss the gluten at all!

But what really sets these cookies apart is the zesty lemon flavor. The lemon zest, juice, and extract create a bright and tangy taste that will leave your taste buds wanting more. Plus, they’re sweetened with natural honey instead of processed sugar.

These cookies are perfect for any occasion. Serve them up as an impressive dessert for dinner parties or bring them to work for a midday treat. They even make a great breakfast cookie when paired with a cup of Earl Grey tea.

Not only are these cookies delicious, but they’re also versatile. You can easily switch up the recipe by adding in different ingredients like dried fruit or chocolate chips.

So go ahead and give these Lemon Poppy-Seed Cookies a try! They’re sure to become your new go-to gluten-free dessert option.

Ingredient List

 Brighten up your day with these refreshing lemon poppy-seed cookies!
Brighten up your day with these refreshing lemon poppy-seed cookies!

Let’s take a closer look at the ingredients you’ll need to make these gluten-free lemon poppy-seed cookies. This recipe is easy to make and requires no fancy ingredients, just some pantry staples you probably already have on hand!

Dry Ingredients:

  • Almond Flour: A low-carb and grain-free alternative to all-purpose flour that adds healthy fats and protein.

  • Coconut Flour: Another gluten-free flour that is high in fiber and low in carbohydrates.

  • Sorghum Flour: A nutritious whole grain flour that is rich in antioxidants, vitamins, and minerals.

  • Cornmeal: Adds a nice crunch and texture to the cookies.

  • Baking Soda & Baking Powder: Leavens the dough and helps the cookies rise.

  • Poppy Seeds & Sea Salt: These tiny but mighty seeds add a delightful crunch and nutty flavor to the cookies, while sea salt enhances their overall taste.

Wet Ingredients:

  • Egg: Helps bind the dough together and provides structure.

  • Olive Oil or Melted Coconut Oil: A healthier fat option that adds moisture to the cookies.

  • Pure Vanilla Extract & Lemon Juice: Enhances the flavor of the cookies with a fragrant vanilla aroma and adds a tangy taste of citrus.

  • Lemon Zest: Grated lemon peel that brings more lemony aroma and acidic flavor to the cookies.


  • Maple Syrup or Honey: An unrefined natural sweetener that is lower on glycemic index helps binding the cookie dough together

Remember that using fresh high-quality ingredients are key when it comes to any recipe!

The Recipe How-To

 Get ready for a citrus explosion in every bite of these gluten-free treats!
Get ready for a citrus explosion in every bite of these gluten-free treats!

Step 1: Gathering Your Ingredients

Before you proceed with baking the lemon poppy-seed cookies, ensure to have all the ingredients ready. You will need gluten-free flour, almond flour, sorghum flour, cornmeal, baking powder, baking soda, sea salt, lemon zest, poppy seeds, olive oil, honey and pure vanilla extract. You can gather ingredients on your kitchen counter or table so that it’s easier to work with them when mixing.

Step 2: Preparing Dry Ingredients

In a mixing bowl, sift together gluten-free flour, almond flour, sorghum flour, cornmeal,f baking powder, baking soda and sea salt. Stir in poppy seeds and lemon zest until well combined.

Step 3: Preparing Wet Ingredients

In another mixing bowl, whisk together olive oil and honey until well combined. Mix in pure vanilla extract and add a large egg. Slowly stir in freshly squeezed lemon juice.

Step 4: Combining and Mixing Wet and Dry Ingredients

With a rubber spatula or wooden spoon, slowly fold in the dry ingredient mixture into the wet mixture until a dough is formed. Be patient with folding in the dry ingredients as you don’t want to overwork the dough.

Step 5: Refrigerating Dough

Wrap the dough in a cling wrap or bee wrap paper and refrigerate it for at least 10-15 minutes. This step helps the texture of the cookies to stay firm while baking.

Step 6: Shaping Dough into Cookies

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) while shaping the cookie dough into balls of about 1-2 tablespoons each. Gently flatten each ball with either your fingers or fork to carve cross-hatch patterns on top of the cookies gently.

Step 7: Baking Lemon Poppyseed Cookies

Line a sheet tray with parchment paper and place cookie dough balls about2 inches apart from each other. Bake in the preheated oven for 10-15 minutes, or until the edges of the cookies turn golden brown. Once baked, take out from oven and allow to cool on wire rack before serving.

Step 8: Serving Lemon Poppy Seed Cookies

Serve Lemon Poppy Seed Cookies either with milk or hot beverages like tea or coffee to enlighten your mood. You can also store them in airtight containers for later munching.

Enjoy your gluten-free and dairy-free Lemon Poppy-Seed Cookies that suit vegan and paleo lifestyles too!

Substitutions and Variations

 Say goodbye to boring gluten-free cookies and give these ones a try!
Say goodbye to boring gluten-free cookies and give these ones a try!

One of the best things about this gluten-free lemon poppy-seed cookies recipe is that it can be easily customized to fit your preferences and dietary needs. Here are some suggested substitutions and variations you can try:

– Flour alternatives: If you don’t have sorghum flour or almond flour on hand, you can use another gluten-free flour of your choice, like brown rice flour or chickpea flour. Keep in mind that different flours have different textures and absorbency levels, so be prepared to adjust liquids accordingly.

– Sweeteners: Honey is used to add sweetness to these lemon poppy-seed cookies, but you could also try using maple syrup, agave nectar, or coconut sugar instead. Just keep in mind that each sweetener will affect the flavor and texture of the cookies differently.

– Oil: Olive oil is used in this recipe for its mild flavor and health benefits, but if you prefer a different type of oil, feel free to substitute it. Canola oil, coconut oil, or avocado oil would all work well.

– Lemon zest: The fresh lemon zest adds brightness and flavor to these cookies, but if you don’t have any lemons on hand, you can use a few drops of lemon extract instead.

– Nut-free: For those with nut allergies or intolerances, you can omit the almond flour and replace it with more sorghum flour.

– Vegan version: To make these cookies vegan-friendly, you can substitute the honey with maple syrup and the egg with a flaxseed “egg” (mix together 1 tablespoon ground flaxseed with 3 tablespoons water; let sit for 5 minutes until thickened).

– Add-ins: Get creative with your mix-ins! Try adding dried fruit like cranberries or apricots, chopped nuts like pecans or walnuts, or even chocolate chips to your cookie dough.

Have fun experimenting with different combinations until you find the perfect variation for you!

Serving and Pairing

 Lemon and poppy-seed: a match made in cookie heaven!
Lemon and poppy-seed: a match made in cookie heaven!

These gluten-free lemon poppy-seed cookies are perfect for any occasion – breakfast, dessert or a mid-day snack. They’re so delicious that you could eat them all day long!

I recommend pairing these light and zesty treats with a hot cup of earl grey tea. The tea’s citrusy undertones complement the lemon in the cookies and bring out the unique flavors of the poppy seeds. These cookies are also great with a strong, black coffee or a cold glass of almond milk.

For a party, try incorporating these cookies into an elegant dessert platter alongside other gluten-free and dairy-free options like lemon bars or seed muffins. Or serve them as breakfast treats alongside oatmeal cookies for early morning meetings or as energy-boosters on a hike.

No matter how you choose to serve these gluten-free lemon poppy-seed cookies, they’ll always be a hit.

Make-Ahead, Storing and Reheating

 These cookies are sure to put a smile on your face and have you coming back for more!
These cookies are sure to put a smile on your face and have you coming back for more!

When it comes to baking cookies, we all know that freshly baked ones are the best. But sometimes, we just don’t have the time or energy to bake a new batch every day. That’s why I’m happy to report that these Gluten-Free Lemon Poppy-Seed Cookies can be made ahead of time and stored for later consumption!

To make these cookies ahead of time, once they’ve cooled completely, store them in an airtight container at room temperature or in the refrigerator for up to five days. If you want to store them longer, you can freeze them for up to three months. To thaw, leave them at room temperature for a few hours or pop them into the microwave for a few seconds.

When it comes to reheating, these lemon poppy-seed cookies can be enjoyed both warm and cold. If you prefer them warm, simply pop them into the microwave for 10-15 seconds. You could also reheat them in the oven at 300 degrees Fahrenheit for 5-7 minutes.

Another option is to enjoy them cold or at room temperature. Trust me; they will still taste great! So whether you like your cookies hot, cold, or somewhere in between, these Gluten-Free Lemon Poppy-Seed Cookies are sure to satisfy your sweet tooth whenever the craving strikes!

Tips for Perfect Results

 Perfect for a sunny day picnic or a cozy afternoon in, indulge in these lovely cookies!
Perfect for a sunny day picnic or a cozy afternoon in, indulge in these lovely cookies!

Now that you have all the ingredients you need to make these delicious gluten-free lemon poppy-seed cookies, it’s time to dive into some tips for perfect results. Follow these pointers to ensure your cookies come out tasting and looking fantastic.

Firstly, it’s important to measure your ingredients accurately. Even a slight mismeasurement can affect the texture and taste of your cookies. Therefore, grab a digital kitchen scale if you have one, or use measuring cups and spoons to get precise amounts.

Secondly, when mixing the ingredients together, be careful not to over-mix. Over-mixing can cause the cookies to be tough instead of tender and light. Mix just until the ingredients are well combined.

Thirdly, let the dough rest in the refrigerator for at least 30 minutes before baking. This will firm up the dough and prevent it from spreading too much in the oven.

Fourthly, make sure your oven is heated to the correct temperature before baking the cookies. Preheating ensures even baking and prevents burning. A lower temperature for a longer time yields softer cookies, whereas higher temperature yields crispier ones.

Fifthly, line your baking sheet with parchment paper instead of greasing it with oil or butter. This prevents sticking and ensures easy removal of the cookies.

Lastly, let the cookies cool completely on a wire rack once they’re out of the oven. This helps them continue to set and keeps them from becoming soggy on the bottom.

By following these tips, you’ll be able to enjoy perfectly delicious gluten-free lemon poppy-seed cookies every time!

Bottom Line

In conclusion, gluten-free lemon poppy seed cookies are not only healthy and organic but also delicious! These cookies are perfect for a snack, breakfast or for sharing with friends and family. With this recipe, you can enjoy a gluten-free, dairy-free dessert that still satisfies your sweet tooth. So next time you’re looking for a treat that won’t upset your stomach or your diet, try making these cookies instead of the traditional ones. Remember to experiment with different substitutes and variations to find the recipe that works best for you. The key to making great cookies is to use fresh ingredients and follow the instructions carefully. Happy baking!

Gluten Free Lemon Poppy-Seed Cookies

Gluten Free Lemon Poppy-Seed Cookies Recipe

A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from
No ratings yet
Prep Time 30 mins
Cook Time 6 mins
Course Dessert
Cuisine Gluten-free
Servings 16 cookies
Calories 84.4 kcal


  • 2 tablespoons olive oil
  • 3 tablespoons unsweetened almond milk
  • 2 tablespoons honey or 2 tablespoons agave nectar
  • 1 teaspoon pure vanilla extract
  • 1 lemon, zest of
  • 1 cup ground almonds
  • 1/2 cup sorghum flour
  • 1/4 cup yellow corn flour
  • 2 tablespoons fine cornmeal
  • 1 pinch sea salt
  • 1 tablespoon poppy seed


  • Preheat oven to 350°F and line two baking sheets with parchment.
  • In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
  • In a smaller bowl, combine almonds, flours, cornmeal and salt.
  • Stir dry ingredients into the oil mixture, followed by poppy seeds.
  • On a rice-flour dusted surface (or between sheets of wax paper), roll dough out to ¼” thickness and cut out shapes with your desired cookie cutter or small glass.
  • Bake for 6-8 minutes. Cool completely on the sheets.

Add Your Own Notes


Serving: 17gCalories: 84.4kcalCarbohydrates: 8.7gProtein: 1.9gFat: 5.1gSaturated Fat: 0.5gSodium: 37.3mgFiber: 1.3gSugar: 2.5g
Keyword < 60 Mins, Baking, Beginner Cook, Canadian, Citrus, Cookie and Brownie, Dessert, Easy, Egg-free, For Large Groups, Free Of..., From Scratch, Fruit, Lactose-free, Lemon, Nuts, Oven, Spring, Summer
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You