Giant Lemon Poppyseed Cookie

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If you enjoyed my Giant Chocolate Chip cookie recipe, get ready to fall in love with this one. My Giant Lemon Poppyseed Cookie is a refreshing twist on the classic, perfect for spring! You have the option to make four smaller cookies instead of one large one, but trust me, you’ll want them all to yourself! And guess what? This recipe is vegan, gluten-free, grain-free, and paleo-friendly!

Lemon and Poppyseed is a delightful combo, especially in the spring. Lemon adds a bright, zesty flavor, while poppy seeds give a nutty crunch to this sweet treat. When you think of lemon poppyseed, muffins might come to mind first, but let me tell you, this cookie beats them all!

Plus, who can resist indulging in a giant cookie? There’s something so satisfying about a big, delicious cookie. Sure, you could make smaller ones, but why not go big or go home, right?

Giant Lemon Poppyseed Cookie

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• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 1x
• Category: Dessert

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Ingredients

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For the Cookie:

• 1 Flax “egg” (1 tablespoon ground flax seed meal + 1 tablespoon water, let sit for 5 minutes)
• 1/3 Cup Almond Flour
• 1/4 Teaspoon Baking Soda
• Pinch of 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 Garnishing:

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

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Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Prepare the flax egg by mixing ground flaxseed meal with water. Let it thicken for about 5 minutes.
3. In a bowl, combine dry ingredients.
4. Add wet ingredients, including the flax egg, and mix well.
5. Form the dough into a ball and transfer it to the baking sheet.
6. Use a greased spatula to press the dough into a 1/2-inch thick cookie.
7. Bake for 13-15 minutes until golden brown.
8. While baking, prepare the icing by mixing lemon juice and powdered sugar or monk fruit sweetener until smooth.
9. Once the cookie is done, let it cool completely.
10. Top with icing and garnish with poppy seeds and lemon zest, if desired.
11. Serve and enjoy your delicious giant cookie!

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