Healthier Lemon Poppy Seed Thumbprint Cookies (Vegan / Gluten Free)

These Healthier Lemon Poppy Seed Thumbprint Cookies are soOo delicious and SO summery! They are full of lemony goodness due to lemon zest and fresh lemon juice in the cookie and lemon curd dollop on top! Dreamy! The poppy seeds add a nice mildly nutty flavour and balance out the lemony sweetness from the lemon curd. These cookies are gluten free and vegan so they can be enjoyed by most diets making them a great crowd pleaser!

These Healthier Lemon Poppy Seed Thumbprint Cookies are med with almond flour and coconut flour so they are gluten free, but also full of healthy nutrients, such as fibre and protein. This way it’s easier to feel more satisfied with just one or two of these cuties, unlike cookies that are just made with all purpose flour. Then I feel like you can eat several without feeling satisfied because they’re just full of empty calories. These Healthier Lemon Poppy Seed Thumbprint Cookies cookies are vegan, gluten free, dairy free, and can be made refined sugar free. Something for everyone! If you’d like to bake some cookies full of sunshine here you go! Enjoy and let me know what you think!

Healthier Lemon Poppy Seed Thumbprint Cookies (Vegan / Gluten Free)

by Baking Me Healthy

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine Gluten Free, Vegan

Servings 15 cookies

Ingredients

  

• 122 grams almond flour 300 ml
• 29 grams coconut flour 55 ml
• ¾ tsp baking powder
• 100 g softened vegan butter
• 1 tsp vanilla
• 70 g granulated sugar * 75 ml
• 2 tsp poppy seeds
• 2 ½ tsp fresh finely grated lemon zest **
• 2 tsp freshly squeezed lemon juice

Topping

• vegan lemon curd homemade or store bought

Instructions

 

• Take the fine lemon zest and rub some together with sugar between your fingers to really bring out the lemon flavour and oils. Then cream the softened vegan butter and sugar together in a medium mixing bowl. Once the the mixture is combined add the rest of the wet ingredients (except for the lemon curd!)
• Add all of the dry ingredients together in a mixing bowl and once they are combined add the dry ingredients to the butter/sugar mixture.
• Chill the dough for about 30 minutes.
• Preheat the oven to 165°C when the dough is almost done chilling.
• Remove the dough from the fridge and make approx 15 cookies on two baking sheets. Make the thumbprint indents using a half teaspoon measuring spoon. Add a tiny dollop lemon curd. I baked the trays one at a time so they'd all bake evenly.
• Bake for approximately 10 minutes, until the edges are slightly golden brown.
• Let the cookies cool and enjoy! I store mine in an airtight container in the fridge.

Notes

*If you follow a refined sugar free diet you can use coconut sugar, but the cookies will turn out a bit darker in colour.

**Make sure you use an organic lemon for the zest if you want to avoid nasty chemicals and pesticides! 

Keyword chocolate chunk cookies, cookies, gluten free, lemon, lemon curd, lemon poppy seed, poppy seed, poppyseed, thumbprint cookies, vegan

If you like these thumbprint cookies, I have another delicious thumbprint cookie recipe you should try! It uses Raspberry Jam. It’s divine!