I think these lemon poppy seed cookies may be the perfect springtime cookies. The flavor is fresh, bright and zesty, and feels so right as a spring treat. Better yet, the cookies are made without refined sugar and contain no gluten, grains or nuts, and can easily be made dairy-free too.
Cassava flour works its magic in this recipe and gives the cookies a soft, cake-like texture. This flour, which is made from cassava root (also called yuca) works similarly to wheat flour and has a neutral taste and fine texture.
I love to bake with it because it holds up extremely well. However, please know that cassava flour baked goods are super delicate right out of the oven, so it’s important to cool completely before handling. It is a test in patience, for sure!
Meanwhile, I enjoy so many things about these cookies: the abundance of poppy seeds in each bite, the soft texture, the bright lemon flavor, and the creamy coconut butter drizzle. If you ask me, a couple of these cookies and a cup of tea is the ultimate afternoon delight.
If you are interested in other cassava flour cookie recipes, be sure to check out my coconut chocolate chip cookies too! My no-bake carrot cake bites don’t contain cassava flour, but also make a delightful spring treat.
Cheers, and enjoy!
Grain-Free Lemon Poppy Seed Cookies
- ½ cup grass-fed butter, ghee or coconut oil, softened
- 1 Tbsp raw honey
- ¼ cup coconut sugar
- 1 large egg, preferably pasture-raised, room temperature
- 2 Tbsp fresh lemon juice
- zest of 1 large lemon
- 2 tsp pure vanilla extract
- 1 cup cassava flour
- 2 Tbsp poppy seeds
- 1 tsp baking soda
- ¼ tsp sea salt
- melted coconut butter, for drizzling, optional
- extra lemon zest, for garnishing, optional
- Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper and set aside.
- Add softened butter, ghee or coconut oil to a large bowl with the raw honey and coconut sugar. Using a hand mixer, cream together for 1-2 minutes. Then, add the egg, lemon juice, lemon zest and vanilla. Mix again with the hand mixer.
- In a separate bowl, mix together the cassava flour, poppy seeds, baking soda and sea salt. Slowly pour into the butter mixture and stir to incorporate. Then, chill the dough in the refrigerator for 10-15 minutes.
- Scoop chilled dough in heaping tablespoon size amounts and place on prepared baking sheets. Make sure cookies are spaced about 2 inches apart.
- Bake in preheated oven for 10 minutes or until light golden brown. If pans won’t fit side-by-side, you may want to bake the cookies in two batches. Otherwise, keep a close eye to make sure the cookies are browning evenly. Remove from oven and let cool completely (about 25-30 minutes) on baking sheet before serving.
- If desired, drizzle with melted coconut butter and garnish with extra lemon zest. Store in an airtight container.
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