Lemon Poppyseed is a common muffin flavor, a common loaf cake; I've seen it in a donut, but have you tried Lemon Poppyseed Cookies? I've had this craving for a while, and finally put my desire to work to develop this recipe for Lemon Poppyseed Cookies, V, GF. This is not my typical chewy centered cookie. These are a tender, light, melt-in-your-mouth crumbly texture, similar to a shortbread, but bursting with lemon flavor and super subtle crunch of the poppyseeds. If you prefer a chewy style cookie, check out my recipe for Meyer Lemon Coconut Macaroons, here.
These Lemon Poppyseed Cookies are delightfully vegan and gluten-free. Gluten-free flour can be found on most grocery store shelves. I used Bob's Redmill 1-to-1 Baking Flour for these cookies. If you use another mix, just be sure it has xanthan gum included, as that helps things stick together. Ground Flaxseed replaces the use of egg while adding a bit of super healthy fat and fiber helping make these cookies a healthier version of a sweet treat than you'd find in any package.
Be sure to use the full amount of lemon zest and lemon juice for the the flavor to show through after baking. You'll probably need two lemons for the zest and slightly more than one lemon for the juice in both the cookies and the glaze. Zest your lemons first, then slice a lemon and squeeze for the juice. If you'd prefer, you can add 1/2 teaspoon of lemon flavor extract to really pump up the flavor, but I prefer to only use fresh lemons for a natural result.
Lemon Poppyseed Cookies, V, GF, contain no FODMAP triggers, so these cookies should be enjoyable on a low-FODMAP diet. Check the ingredients of your flour. Some gluten-free flours include garbanzo bean flour, which would be high in FODMAPs. Flours with rice, potato, cassava, tapioca starches are OK.
If you try this vegan, gluten-free, low-FODMAP recipe, please give it ⭐️⭐️⭐️⭐️⭐️ five stars and a comment below. We'd love to hear from you!
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