This Giant Lemon Poppyseed Cookie is perfect for the spring time! It is a a single serving, gluten-free, grain-free, vegan and paleo-friendly cookie that tastes just like a lemon poppyseed muffin.

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! 😉

Almond Flour Cashew Butter Maple Syrup  Baking Soda Poppy Seeds Lemon Juice + Zest + Extract Ground Flax Seeds or Egg Sea Salt Monk Fruit Sweetener 

What You Need to Make This Giant Lemon Poppyseed Cookie

Start by preheating your oven to 350 F and preparing your flax egg. Next, mix together all of the dry ingredients.


Next, add in the wet ingredients and mix to combine. Transfer the dough to a baking sheet and press into a cookie shape.


Bake for 13-15 minutes. While it's baking, prepare the icing by mixing the lemon juice and monk fruit sweetener. Once the cookie is done, let cool and top with icing + garnishes if desired. Enjoy!