These soft Paleo Lemon Poppy Seed Cookies are the real deal! I love the tartness from the lemon juice and zest, paired with subtle sweetness from the maple sugar (my new favorite refined sugar-free baking sugar) and the texture thanks to the poppy seeds that are evenly speckled amongst each cookie. Paleo Lemon Poppy Seed Cookies make for the perfect little treat whether it be at home with a cup of tea or coffee and good book, with a friend or special someone, or they’re perfect for serving at a special gathering such as a bridal shower, birthday party, baby shower or lunch or brunch with loved ones. I plan to package them up and include them as part of a Mother’s Day gift for my sweet Grandma BK and my mother so they can enjoy them, too. Besides, who doesn’t love getting homemade treats as a gift?! So much love goes into them.

Paleo Lemon Poppy Seed Cookies are made without almond flour or coconut flour.

Most paleo baked goods tend to be made with almond flour or coconut flour or a combo of both. With these cookies, I used cassava flour to make them 100% nut-free and give them that soft and scrumptious cookie texture. Over the past few years that we have been blogging and sharing recipes, we have sporadically received requests asking for grain-free baked good recipes that are made without almond flour or coconut flour. Whether it be an allergy, sensitivity or a food preference. As we have mentioned before, it’s our mission to share recipes for all to enjoy. So recently Jess and I started experimenting with cassava flour and testing recipes to share with you. If you missed Jess’s go-to grain-free tortillas made with cassava flour you can find those here.

Bob’s Red Mill is the Cassava Flour used in these cookies. 

So what is cassava flour?

Cassava flour is a paleo-friendly, grain-free and nut-free. It’s made from the whole root of the cassava plant and thanks to its neutral flavor and fine, light texture, it makes an excellent choice for both sweet and savory baked goods. You can also use when making bread and tortillas, or as a coating for meat and seafood, and to replace breadcrumbs in meatballs and veggie burgers. In addition it’s Non-GMO verified!

Paleo Lemon Poppy Seed Cookies are sweetened with maple sugar and drizzled with a lemon-y glaze.

As I mentioned above, maple sugar has become one of my go-to refined-sugar free sugars to bake with. I love the flavor profile and the subtle sweetness it provides. Now I will say, it is a bit on the pricy side so I do provide substitution options in the recipe below. I’ve also made these cookies with coconut sugar and that works great, too. In addition to the sweetness from the maple sugar, these cookies are also drizzled with a simple lemon glaze. While the glaze is totally optional, it sure adds a lovely decadent touch. If adding the lemon glaze, I do recommend that the cookies are completely cooled before drizzling. Also, I have found that these cookies taste best after being refrigerated.

Grab a friend and enjoy with a cup of coffee or tea.

It’s time to invite a friend over, your neighbor or that special someone who you’re long overdue on catching up with! Whip up a batch of these soft and scrumptious Paleo Lemon Poppy Seed Cookies, serve with a cup of tea or coffee and let the conversations roll. Enjoy! If you’re looking for a lemon-y treat that’s made with a gluten-free flour instead of cassava flour, I recommend giving our Gluten-Free Lemon Shortbread Cookies a try! For something totally different, our No-Bake Lemon Cheesecake also makes for an ever-so tasty dessert.

Pin now to make later!

3/4 cup organic powdered sugar 2–3 tsp. coconut milk (canned or carton)  1 Tbsp. lemon juice ½ tsp. lemon zest ¼ tsp. pure vanilla extract (such as Simply Organic) 

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