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Healthy Lemon Poppy Seed Cookies! Made flourless with nut butter and only five ingredients, these bursting with citrus goodies are sure to brighten any day!
Years ago when I transitioned to healthier eating, one of the first changes I made was drinking more water. But I wasn’t very successful at first because water is well, boring.
Then I started putting lemons in my water bottle every morning and that completely changed my water consumption. I was a water drinking machine!
To this day, I still put lemons in my water bottle every morning, and just about any other food or drink I can think of.
I love lemons. Like really love them. They just make me happy. They’re bright, friendly and can freshen practically any flavor.
That’s probably why I add them as an ingredient to so many of my recipes…to entice you to make them so you can eat better without realizing it! Whatever works right?
But these healthier lemon poppyseed cookies… I don’t think I need to convince you to make them. I mean cookies that taste like spring?
Yes, please! And I know you’re dying to know what these goodies taste like. Well, let me tell you!
These poppy seed cookies are light and creamy. They melt in your mouth. With every bite you get a burst of lemon flavor with the crunch of the poppy seeds.
They’re ridiculously delicious. Almost too good to be true and made with only five ingredients too. Hopefully, you’ll be munching on them soon!
Grab the recipe and celebrate spring with this healthy, portable snack!
Love poppyseed? Checkout these lemon orange poppy seed muffins and my lemon poppyseed bread recipe next!
Healthy Lemon Poppy Seed Cookies
Ingredients
- 1 cup cashew butter, or nut butter of choice
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon poppy seeds
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
- In a mixing bowl, combine all ingredients until thoroughly combined.
- Using a medium ice cream spoon, place a heaping scoop of batter on the prepared baking sheet. Repeat until you have 12 cookies.
- Bake 10-12 minutes until the edges of the cookies are lightly browned.
- Remove from the oven and grate lemon peels over the top of the cookies. Cool the cookies on the baking sheet 10 minutes prior to carefully transferring them to a wire baking rack to cool. They are fragile is you remove them too soon, but the longer they sit the harder they get!
- Refrigerate to maintain shape and freshness up to 12 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It looks tasty!!
Thanks for sharing complete guide!
It’s so delicious and look amazing.
Just made these! Love them. SUPER delicious. Mine spread, too. I didn’t use a scoop, but the balls of dough were v rounded pre-bake – similar to a scoop. I don’t mind, but next time I’m going to refrigerate the dough for 15 mins before baking. What a treat, though!
Lemon is really good for health and skin :d I love lemon like you but actually I don’t know how to make some cake with lemon. Thank you for your recipe that can help me make 1 cookie 😀
Hope you love it!
I feel you on the lemon love! Such a nice, clean flavor.
My favorite and I can do it year round!
Wow! These look and sound great! I love cashew butter. It’s my favorite nut butter!
Me too! So silky and creamy.
Are you bringing me some of these on Friday?
If only I had some left!
Just 5 ingredients?! And fresh lemon for spring?! That’s my kind of cookie! They sound amazing, Megan!
Lemon just makes everything taste better.
These TRUMPET spring.
And I am so ready for spring. Please. NOW
HAHA…love that word!
Lemons are one of my favorite ingredients to use, too! But it’s been hard to find a lemon cookies that isn’t filled with sugar to counter the sour. Looking forward to trying these!
Any cookie for that matter!