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A Giant lemon poppy seed cookie, laying on wire cooling rack. A spoon and a small bowl and be seen in the background.
Dairy Free/gluten-free/Grain Free/Paleo/Refined Sugar Free/Vegan

Giant Lemon Poppyseed Cookie

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Nicole Modic
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
SERVES 1 Cookie
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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.


For the Cookie

  • 1 Flax "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.
  • 1/3 Cup Almond Flour
  • 1/4 Teaspoon Baking Soda
  • 1 Pinch Sea Salt
  • 2 Teaspoons Poppy Seeds
  • 3 Tablespoons Cashew Butter
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Lemon Zest
  • 1/4 Teaspoon Lemon Extract optional

For the Icing

  • 1 Teaspoon Lemon Juice
  • 3 Tablespoons Monk Fruit Sweetener or Powdered Sugar For Monk Fruit sweetener, I love the Lakanto brand!

For the Garnishing

  • 1/4 Teaspoon Sesame Seeds optional
  • 1/4 Teaspoon Lemon Zest optional


  • 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!