Flourless Lemon Poppy Seed Cookies

Prep Time 5 min Cook Time 12 min Serves 12     adjust servings

The perfect lemon cookie with ZERO grains, gluten, refined sugar or dairy!


  • 1 cup cashew butter (I used homemade)
  • 1/4 cup maple syrup
  • 1 tsp lemon zest
  • Juice of small lemon
  • 1 1/2 T poppy seeds


  1. Preheat oven to 350.
  2. Mix all ingredients, except for the poppy seeds, in a food processor .
  3. Then add the poppy seeds and pulse a few times to make sure they are mixed well.
  4. Using a cookie scoop , spoon batter onto a lined baking sheet .
  5. Bake for 12 minutes.
  6. Let cool completely before removing from the baking sheet. The cookies may crumble if still warm.


Recipe Notes

These cookies should keep in the fridge for at least 2 weeks. You can also freeze them for longer storage. Enjoy!!

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