Lemon Poppy Seed Cookies (Paleo, Gluten-Free, Plant-Based)

These Lemon Poppy Seed Cookies belong in any kitchen that appreciates this classic combo. Simple and sure to fit most dietary specifications, these cookies are truly ideal—both for family snacking and when entertaining guests. This is also a wonderful recipe to make with your little ones.


While I specialize almost exclusively in raw desserts at Shanti Kitchen, I can’t deny that there’s something comforting about the occasional bite of a baked good. Even my regular clients love simple, easy-to-make baked treats that feel like something one might get at a bakery.

With June gloom behind us here in Venice and our Meyer lemon tree in full bloom, I decided it was a great time to share these Lemon Poppy Seed Cookies, made with almond flour. The cookies are sweetened with coconut sugar, and the cream topping with pure liquid stevia. To make these sugar-free, feel free to sub the coconut sugar with Lakanto or pure erythritol.


Lemon Poppy Seed Cookies



1 3/4 cup almond flour
1/3 cup + 2 tbsp coconut sugar
4 tbsp coconut flour
1/3 cup coconut oil
2 tbsp poppy seeds
4 tbsp fresh lemon juice
2 tbsp lemon zest
1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
1 tsp baking soda
1/2 tsp pink Himalayan salt
1/2 tsp almond extract

160ml coconut cream
4-6 drops of pure liquid stevia (or to taste)
2 tbsp fresh lemon juice
2 tbsp lemon zest


  1. Preheat oven to 350°.

  2. Add all cookie ingredients to a large mixing bowl, with the exception of the coconut oil, flax egg and lemon juice. Mix together.

  3. After allowing your coconut oil to soften at room temperature, add to the rest of the mixture. If your coconut oil is still pretty solid, you may wish to blend or whip it like you would with cream or butter. We want it to be soft enough so as to not end up with clumps in the dough.

  4. Once everything is mixed really well, your batter may be slightly sticky. Use a cookie scoop to roll the dough into balls. Place on baking sheet and flatten slightly with the palm of your hand.

  5. Bake at 350° for 14-16 minutes, just as the edges of the cookies become golden. Let cool at room temperature.

  6. To make the cream topping, simply combine the coconut cream with lemon juice and stevia. You can whip if preferable, but mixing well with a spoon works fine as well.

  7. Once the cookies have cooled, place a generous dollop of the cream topping over each cookie, and sprinkle a little lemon zest on top.

    Yields: 14-18 cookies  | Time: 35 min | Level: Easy


The cookies will keep in the fridge for up to a week, and can be stored at room temperature when serving. At parties, I like to just load a huge platter with these Lemon Poppy Seed Cookies. They never last very long!


Emilía Rún

Emilía Rún is the Chef and Founder of Los Angeles based Shanti Kitchen, a paleo, plant-based and keto-friendly cake and catering service. Emilía also instructs kundalini yoga and insight meditation, teaching self-compassion as the path to ultimate freedom.