Lemon Poppy Cookies

Lemon Poppy Cookies


Dry Ingredients

  • 1 cup Almond Flour
  • 1/3 cup Coconut Sugar
  • 1 tsp Poppy Ginger
  • 1/4 tsp Baking Powder
  • Pinch of Salt

Wet Ingredients

  • 1 Egg
  • 1 1/2 Tbsp Butter (chilled)
  • 1/4 tsp Lemon Extract
  • Lemon Zest


  1. Mix all the dry ingredients together in one bowl.
  2. Then mix the wet ingredients together in a separate bowl.
  3. Don’t mix the butter with the wet ingredients !
  4. Mix the butter with the dry ingredients until it is fully absorbed. You will have to crush or kneed the butter with your hand. (Butter should be chilled, not room temperature).
  5. Mix the wet ingredients together with the dry ingredients and make a dough out of this mixture.
  6. Then place the entire dough into the fridge for 10 mins and cover it with a lid or plastic wrap.
  7. After 10 minutes, you will see the dough is nice and chilled.
  8. Using a flat surface, flatten the dough with a rolling pin. Use a cookie cutter to cut the cookies out according to the shape of your choice.
  9. Once the cookies are cut, place the cookies into a baking tray with parchment paper.
  10. Preheat the oven to 350 degrees. Bake on 350 degrees for about 15 minutes or until the edges of the cookies start to turn light brown.

I did not use a rolling pin in these cookies because my mother always pressed and rolled the dough out with her hands – so I used my mother’s own original style. If you like you can sprinkle some poppy seeds on top of the cookies for added crunch.

Once they cool down, you will see how crispy, crunchy and delicious they are. I like to use coconut sugar because it helps to regulate blood sugar in general.


You can store them in a jar at room temperature for 3 days or in the fridge for 1 week.

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