One-Bowl Almond & Lemon Poppyseed Cookies (Gluten Free, Vegan)

A few years ago, I was at an event with a friend, and we were camped out near the dessert table (no surprise there) munching on the array of cookies. She said, “Don’t you wish you could just eat cookies all the time?” It sticks out as such a clear memory because she said it with such hopeful and earnest sincerity, and because it’s true, I do wish I could eat cookies all the time.

Cookies are nostalgic, versatile, tasty, transportable, and they put a smile on your face. When I am craving cookies, few things can stand in my way. Fortunately, these One-Bowl Almond & Lemon Poppyseed Cookies (Gluten Free, Vegan) use very few dishes (a top priority for me), bake up in a flash, and are a perfect blend of nutty and citrusy flavor. They are easy to make and even easier to eat.

Close up of lemon and almond gluten-free cookies

What Makes These Gluten-Free Cookies Extra Special

Almond flour is a great tool to have in your gluten-free toolbox. I love baking with almond flour because it keeps baked goods moist, adds a wonderful nutty flavor, and is richer in nutrients than other flours. Almond flour makes these cookies moist and soft–a combination of shortbread, butter cookie, and soft sugar cookie. Poppyseeds add a wonderful crunch to the texture.

Close up of almond & lemon poppyseed cookies (gluten free, vegan)

A healthy amount of lemon juice and lemon zest give these gluten-free cookies a zesty kick. Lemon is one of my favorite ways to add big flavor without sugar or fat. Almond extract lifts the natural almond flavor in the cookies thanks to the almond flour. These vegan and gluten-free cookies would be a perfect fresh and citrusy addition to any lunch, dinner, or cookie swap.

One-Bowl Wonders

It can’t get easier than this: Place all of the ingredients in a bowl and mix.

Mixer, bowl of lemons, and bowl of ingredients before mixing

Seriously! That’s it! I do like to start off with my hand mixer, and then once the ingredients are mostly incorporated, I go in with my hands to create a soft dough. The dough doesn’t need chilling to keep it’s shape, so once it’s ready, you can scoop out the cookies onto the baking sheet.

Unbaked cookies on cookie sheet

Roll the cookie dough scoops in your hand to make a uniform and round ball (although we understand if you want to skip this step to shave off a few seconds between you and the cookies). These cookies get gently flattened with the classic criss-cross fork treatment and then go into the oven. 

The cookies don’t spread or brown much, but you’ll know when they are done when they are set to the touch. They are not set to the touch if they wobble when you take them out of the oven, or if you press your finger in them and the indent stays. You can also check the bottom of the cookie, which should be golden brown.

Once out of the oven, let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack. After they cool, you can enjoy their rich, nutty, zesty flavor, and happily fulfill your cookie craving.

Pile of cookies

A Few Notes:

  • These cookies are not terribly sweet on their own. If you’re looking for more of an indulgence, try adding a glaze. Mix one cup powdered sugar with one tablespoon milk (plant or dairy) until smooth. Drizzle over cooled cookies.
  • I’ve said it before, and I’ll say it again: Zest your lemon before you juice it. Trust me on this.
  • Craving more cookies? You can’t “beet” Meu’s Soft and Rich Red Velvet Cookies with Hidden Beets!

Happy baking,
Lu

One-Bowl, Vegan &Gluten-Free Lemon & Almond Poppyseed Cookies

5 from 1 vote
Recipe by Ifyougiveagirlanoven@gmail.com Course: DessertDifficulty: Easy
Servings

15

servings
Prep time

10

minutes
Cooking time

12

minutes

Ingredients

  • 1 ¾ cups almond flour

  • 1/4 cup + 1 Tablespoon gluten-free powdered sugar

  • 2 Tablespoons lemon juice

  • 1 Tablespoon lemon zest

  • 3 ½ Tablespoons vegan butter

  • 1/4 teaspoon salt

  • 1/8 teaspoon almond extract

  • 1 Tablespoon poppyseeds

Directions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicon mat (or very lightly grease with vegan butter).
  • Place all ingredients in a medium sized bowl, and mix by hand or with electric mixer or stand mixer until a soft dough forms.
  • Scoop heaped tablespoons of dough and lightly roll the scoops into balls using your hands. Place on the baking sheet (these cookies don’t spread much in the oven, so about an inch apart is sufficient). Flatten using a fork in a criss-cross pattern.
  • Bake 10-12 minutes, until cookies are set. They will be lightly golden brown on the bottom.
  • Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra sweetness, add a drizzle to the cookies. Mix 1 cup powdered sugar with 1 Tablespoon milk (plant or dairy based). Drizzle on top of cooled cookies.
  • Store in an airtight container for up to one week.

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