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lemon poppy seed almond flour cookies

Easy Lemon Poppy Seed Almond Flour Cookies

Delicious Easy Lemon Poppy Seed Almond Flour Cookies recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings: 12 cookies
Calories: 700
Ingredients Method

Ingredients
  

For the dry mix::
  • 1 1/4 cups almond flour (I always use King Arthur for a fine, consistent crumb)
  • 4 tbsp tapioca starch (gives the cookies a better chew and structure)
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 1/2 tsp poppyseeds
For the wet mix::
  • 1 tbsp coconut oil (melted and cooled to room temperature)
  • 3 tbsp maple syrup (I prefer Crown Maple for its rich depth)
  • 1 tsp lemon juice
  • 1 lemon zest
  • 1/2 tsp vanilla essence
  • 1/4 tsp almond extract
  • 1 pinch turmeric (optional but recommended for a vibrant yellow color)

Method
 

  1. In a medium bowl, whisk together the almond flour, tapioca starch, baking soda, salt, sugar, and poppy seeds. This combines all your dry ingredients evenly so the leavening agent and seasonings distribute uniformly throughout the dough. I always recommend whisking rather than just stirring—it aerates the flour and prevents clumping, especially important with almond flour's tendency to pack down.
  2. In a small bowl or measuring cup, whisk together the melted and cooled coconut oil, maple syrup, lemon juice, lemon zest, vanilla essence, almond extract, and the pinch of turmeric if using. The turmeric adds a beautiful golden hue to the cookies and complements the lemon beautifully. Make sure your coconut oil is truly cooled to room temperature before mixing—if it's too warm, it can slightly cook the other ingredients.
  3. Pour the wet ingredient mixture from Step 2 into the bowl with the dry ingredients from Step 1. Using a spatula or wooden spoon, fold and stir until a cohesive dough forms—don't overmix, as this can make the cookies tough. The dough should come together quickly and feel slightly sticky but moldable. This is where the tapioca starch does its job: it helps bind everything together while providing that signature chewy texture.
  4. Place the dough in the freezer for 10-15 minutes while you preheat your oven to 335°F and line a baking sheet with parchment paper. The chilling time allows the flavors to meld and makes the dough easier to scoop without spreading. This is an efficient use of time—everything is ready to go the moment the dough is firm enough to portion.
  5. Remove the chilled dough from the freezer and scoop it onto the prepared baking sheet using a cookie scoop or small spoon, spacing them about an inch apart. Bake for 10-11 minutes at 335°F until the edges are just set but the centers still look slightly underdone—they'll continue to cook slightly as they cool. I find that these cookies are best when they retain a tiny bit of chewiness in the center, which is why I don't overbake them.
  6. Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer them to a clean piece of parchment paper or a wire rack to cool for another 5 minutes. This two-stage cooling process prevents them from breaking apart while still allowing them to set properly. Once cooled, they'll have a tender crumb with a delightful chewy center.