Gluten-Free Lemon Poppy Seed Cookies-


Lemons conjure up memories of childhood. Eating lemon popsicles and drinking lemonade. As an adult, it’s never appealed to me much in traditional dessert form: cakes, cookies, pies… but something kept drawing me to create a recipe that was lemon-based. Maybe it’s the Louisiana heat.


So after a bit of experimentation, I came up with a cookie that gives all that lemony goodness without all the sugar you expect from the flavors dancing around your mouth.  I’m going to caveat this by saying it is VERY lemony…so if you think you want a bit less lemon, watch for the modifications to adjust flavor. 


I’ve also included a homemade baking powder recipe as baking powder has unsavory ingredients we want to stay away from (think: corn, GMO’s and potential aluminum). Had so much fun making this healthy treat, but as always, keep in mind that you can overdo even healthy treats so no devouring the pan, k? Enjoy!



    • 1/2 cup cold butter, cubed
    • 1 cup Swerve (confectioner style)
    • 1 Egg
    • 1/2 tsp Pure Vanilla Extract
    • 1 T Fresh Lemon Juice
    • 1/2 T Lemon Zest (about 2 lemons for me. reduce to the zest of 1 lemon for a more mild flavor
    • 1.5 cups almond flour
    • 1 tsp Baking Powder (homemade - see recipe)
    • 1/8 tsp Baking Soda
    • 1/4 tsp Salt
    • 1-2 T poppy seeds



    Preheat oven to 350 degrees.

    Cream butter and Swerve for 4 minutes until light and fluffy. Add egg, vanilla, lemon juice, and lemon zest and mix until blended.

    Mix in flour, baking powder, baking soda, and salt and mix just until combined.


    Stir in poppy seeds.


    Drop dough onto a parchment-lined baking sheet.


    Bake for 8-10 minutes. 

    Sprinkle with granulated Lakanto monkfruit. (optional)

    * homemade baking soda – 2 parts cream of tartar to 1 part baking soda. I usually do 2 T of cream of tartar and 1 T baking soda and finds it lasts a while before I need to make more. 

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