If you loved my Giant Chocolate Chip cookie recipe, then you’re going to love this recipe. My Giant Lemon Poppyseed Cookie is a light and vibrant twist on my classic recipe, and is perfect for spring time! With this recipe, you can opt to make four smaller cookies instead of one large one, but I promise, you won’t want to share! This recipe also happens to be vegan, gluten-free, grain-free, and paleo-friendly.
Lemon and Poppyseed is one of my favorite flavor combinations, especially in the springtime. Lemon adds such a bight, vibrant, and acidic flavor to any recipe, and paired with a some nutty poppy seeds in a sweet and fluffy treat? It truly can’t be beat. When most people think about lemon poppyseed flavors, my bet is that muffins are the first thing that comes to mind. But let me be the first to say it friends, this cookie is truly the best!
Plus who doesn’t love unwinding with the help of a giant cookie?! There’s something about a giant cookie that is so much more fun and delicious than a regular sized cookie. Of course, if you really wanted to, you could absolutely make this recipe into smaller cookies, rather than one large one. But in my opinion: go big, or go home! 😉
What You Need to Make This Delicious, Giant Cookie
This recipe (including the icing!) comes together with only 10 simple and easy ingredients, which, when it comes to cookies, isn’t a lot! But don’t let the number of ingredients fool you. This recipe is bursting with flavor, healthy fats, plant-based protein, and gluten-free goodness.
Almond Flour: One of my favorite flours to bake with is almond flour, because it’s gluten-free, paleo-friendly, and loaded with healthy, plant-based fats and protein. This recipe has not been tested with any other flour, so I don’t recommend substituting it!
Cashew Butter: Don’t knock it until you try it – cashew butter adds the perfect flavor to this recipe! My favorite cashew butter is, hands-down, by Georgia Grinders. Nothing else compares! And don’t forget you can use code (KALEJUNKIE20) for 20% off!
Maple Syrup: Maple syrup adds a touch of natural sweetness, without the refined sugars.
Baking Soda: A touch of baking soda will help this cookie rise!
Poppy Seeds: Of course, you need poppy seeds to make this Lemon Poppyseed Cookie!
Lemon Juice + Zest: For the best flavor, I recommend using the juice (along with zest) from fresh lemons. It’s just the best!
Lemon Extract: This is optional, but I highly recommend added some lemon extract if you love a concentrated lemon flavor!
Ground Flax Seeds or Egg: To keep this recipe vegan-friendly, I’m using a flax egg – aka an egg made from ground flax seeds! You can use whole flax seeds and grind them yourself, or use pre-ground flaxseed meal.
Sea Salt: A pinch of sea salt is always necessary. Don’t skip this!
Monk Fruit Sweetener or Powdered Sugar: To keep this recipe refined sugar-free, I recommend using monk fruit sweetener. My favorite is by Lakanto. However, you can also use traditional powdered sugar, if you prefer!
How to Make This Vibrant, Lemony Giant Cookie
Making this cookie is super simple and easy! To get started, preheat your oven to 350 F and line a baking sheet with parchment paper and set aside. Next, prepare the flax egg. Combine your ground flaxseed meal in a small bowl with 1 tablespoon of water and set aside to thicken – this should take approximately 5 minutes.
While the flax egg is thickening, whisk together the dry ingredients in a medium-sized bowl. Next, add in the wet ingredients, including the flax egg, and mix everything together well.
Using a spoon, scoop the dough into a ball and place it on the baking sheet. Then, grease a spatula or the back of your spoon with a little bit of oil, and gently press the dough down, until it forms a cookie that is about 1/2 inch thick.
Bake for 13-15 minutes, until it’s golden brown on top. Then, while it’s baking, prepare the icing by mixing together the lemon juice and monk fruit sweetener or powdered sugar. You can do this by hand, or in a stand mixer!
Once the cookie has cooled, drizzled the icing on top. Garnish with more poppy seeds and lemon zest, if desired, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
If you loved my Giant Chocolate Chip cookie recipe, then you're going to love this recipe. My Giant Lemon Poppyseed Cookieis a light and vibrant twist on my classic recipe, and is perfect for spring time! With this recipe, you can opt to make four smaller cookies instead of one large one, but I promise, you won't want to share! This recipe also happens to be vegan, gluten-free, grain-free, and paleo-friendly.
For the Cookie
1Flax "egg"To make a flax egg, combine 1 tablespoon ground flax seed meal and 1 tablespoon of water. Let sit for 5 minutes until it thickens.
For the Icing
3TablespoonsMonk Fruit Sweetener or Powdered SugarFor Monk Fruit sweetener, I love the Lakanto brand!
For the Garnishing
Preheat your oven to 350 F and line a baking sheet with parchment paper. Set aside.
Next, prepare the flax egg. Mix your ground flaxseed meal with 1 tablespoon of water and set aside to thicken. This should take approximately 5 minutes.
While the flax egg is thickening, pour the dry ingredients into a bowl and stir to combine.
Next, add in the wet ingredients, including the flax egg, and mix to fully combine.
Use a spoon to form the dough into a ball, and transfer it to your baking sheet.
Lightly grease a spatula or the back of your spoon with a little oil, then press the dough down until a 1/2 inch thick cookie forms.
Bake for 13-15 minutes, or until it turns golden brown.
While the cookie bakes, prepare the icing. Mix together the lemon juice and powdered sugar or monk fruit sweetener until an icing forms. You can do this by hand or with a stand mixer.
Once the cookie is done, remove it from the oven and let it cool completely.
Top with the icing and garnish with additional poppy seeds and lemon zest, if desired.
Serve, and enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
Used almond butter instead of cashew butter b/c it’s what I had on hand. Turned out so well! Def serves 1 😋
Woohoo! I am so glad that this recipe turned out so well for you, Rachel! Thank you so much for making this recipe, and for your sweet review!