Easy and delicious low carb breakfast cookies! Whip up a batch of these soft lemon poppyseed breakfast cookies before the rest of the family is even awake.
It’s less than three weeks until we move across the country and I am in a weird sort of limbo right now. We were working feverishly for several weeks there, trying to get things organized on the Portland end while also trying to sell our house and wrap things up on the Boston end. Reason tells me that this process should be getting progressively more frantic as the move draws near, but somehow that isn’t the case. There is a strange lull at the moment where things are starting to fall into place on both ends and there isn’t much for me to do at the moment. And you’d think I’d be thrilled about it, but I’m not. I find myself uneasy because I know that it’s a false sense of calm. It’s the eye of the storm, where the whirlwind pace of preparations has slowed for now. But I am not fooled because I know that in about 2 weeks time is when the real fun starts. Until then, there isn’t much I can do but mentally prepare myself.
Well, actually, there is a lot I can do. I can bake and cook like a madwoman to try to use up as much in our freezer and pantry as humanly possible. Which is an admirable feat, I would say. Especially because, as I am wont to do, I have taken on far too many projects for the holiday season and am feverishly cranking our recipes for clients as well as the blog. There will be some inevitable downtime during the actual move, when we have arrived in Portland and our worldly goods are still in transit from Boston. Can you just imagine how hard it will be for me to have nothing to cook with for a week or two? Nothing except a few paltry items we are shipping out ahead of time . All my beloved cooking tools and gadgets meandering their way across the country while I make do with a single pot, a single pan, a wooden spoon and paring knife, and that’s about it. You know that when our stuff arrives, the first thing I will do is set up the kitchen.
So easy recipes will be the order of the day for a while, as you might imagine. It will be a little like camping, I suppose. Minus the warm summer weather and the outdoors, the scent of the wood fire in your hair and your clothes. So really not like camping at all, actually. More like being in an empty house without any furniture or kitchenware. On the plus side, at least there won’t be any mosquitos!
Breakfast cookies are pretty darn easy to make, so you might think I could whip these up for the kids while we live this funny little life for a bit. Except this does require some beaters and I won’t have any. I am not sure I can move that wooden spoon fast enough to get all the ingredients properly combined. It’s worth a try, though, because these were a huge hit with the kids. It always feels like a real treat when you can have cookies for breakfast!
Lemon Poppyseed Breakfast Cookies
Ingredients
Cookies:
- 1 cup almond flour
- ¼ cup coconut flour
- 3 tablespoon poppyseeds
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 6 ounces cream cheese softened
- ½ cup Swerve Sweetener (granulated or confectioners)
- 1 large egg room temperature
- Zest of one lemon
- 2 tablespoon lemon juice
- ¼ teaspoon liquid stevia extract
Glaze (optional):
- ¼ cup confectioner's Swerve Sweetener
- 2 to 3 tablespoon lemon juice
Instructions
Cookies:
- Preheat oven to 325F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder and salt.
- In a large bowl, beat cream cheese, sweetener, egg, lemon zest, lemon juice and stevia extract. Beat in almond flour mixture until well combined.
- Form by hand into 8 to 10 even balls. Flatten with the palm of your hand to about ½ inch thick circles.
- Bake about 20 minutes, until set and just barely brown around the edges. Remove and let cool on pan.
Glaze:
- In a small bowl, whisk together sweetener and enough lemon juice to make a thin glaze. Drizzle over cooled cookies.
Notes
Polyunsaturated fatty acids: 1.25g
Total fat: 15.03g
Calories from fat: 135
Cholesterol: 23mg
Carbohydrate: 7.59g
Total dietary fiber: 3.47g
Protein: 5.84g
Sodium: 185mg
RELATED POSTS
Frances says
Hi Carolyn! I ran out of almond flour because I made a chocolate cake (your recipe) and misjudged the amount I actually had. Anyway I made lemon bars instead. I put the dough on a cookie sheet. It firmed up enough to be a tasty little cookie bar. The icing on top completes the yummy “cookie”.
Monica Y. says
OMG! I just made these and they’re amazing. I think I made them a little too thick because I didn’t know they wouldn’t spread, but still…. so good. They resemble biscuits. They’re not very sweet so the lemon glaze is the perfect touch. These are going into the rotation. Thank you!
Carolyn says
So glad you like them!
Coo says
LOVE LOVE LOVE your recipes and site. You have helped me do a Keto diet for my blood sugar issues!
Please check this recipe I believe the Lemon Glaze doesn’t need 2-3 TEASPOONS (not tablespoons) or you get lemon soup–it’s good but didn’t work on my cookies. : (
Carolyn says
No, I make lemon glaze like this frequently (just did it for a cake recipe) and it’s absolutely 2 tbsp. Are you using Swerve or another sweetener?
Julian says
Hi! I just made these cookies. Replaced poppy for chia. Came out beautiful! Also put half of a macadamia in the center of some.
Had to add a bit more cocunut flour as the dough was a bit liquid
Thanks for the recipe! You should be on Instagram too.
Julian
Carolyn says
I am on Instagram. Handle is @fooddreamer
Erin says
Looks wonderful! Is there a way to sub the almond flour for almond meal? If so how much almond meal do you suggest? Thank you!!
Carolyn says
Sorry, almond meal will not give you a good enough texture.
Erin says
Thank you so much!
Barb says
Thanks for the recipe. Do you think I could substitute Fat Free cream cheese and keep the recipe as it is, or would I need to make additional adjustments?
Carolyn says
I don’t know. Fat free tends to have fillers and I can’t say for sure how they will behave in this recipe.
Jill Wedding says
So incredibly yummy. I tried these at the same time that I tried the Paleo Granola recipe. I have a new found love for breakfast. I am thinking that both the granola and the cookies are going to do really well for the several camping trips we have planned for the summer, great on the go breakfast options! I also plan to make/take both on a short trip on a plane to have some options to munch on there. Thank you!
Amand says
Can you skip the sweetener?
Carolyn says
No, I don’t think these would be very good if they weren’t sweetened with something.
Vickie says
I believe there is an error in the measurement of the poppyseeds. The recipe calls for 3 tablespoons and I believe it should have been 2 teaspoons. I used 3 tablespoons and it is WAY too much. Doesn’t even remotely look like the cookie in the picture in terms of the amount of poppyseed. The poppyseed flavor was overwhelming. I wasted a lot of expensive poppyseeds.
Vickie says
I meant 3 teaspoons. I made a double batch and stopped at 5 tablespoons. Thank God I stopped there. Still don’t know if the cookies will be edible. They are in the oven.
Carolyn says
No, it’s not an error. That’s what I used and many people have made these without an issue.
Beth says
Had to leave out poppyseed as I suffer from diverticulitis. But these are wonderful! I used the juice of a whole lemon, didn’t measure. I used my cookie scoop and wet my finger to smush them flat Did not use the icing as that’s not my thing. So yummy!!! Wondering what else I can make with this. Thanks!
Sara says
I finally got my hands on some Swerve sweetener and picked these to make. They are delicious. I can’t believe how good Swerve is compared to other brands.
Carolyn says
So glad to hear it!
Amy says
I made these today and fear I may eat too many. They are delicious!
katy says
My husband made me these cookies, i am a type 1 diabetic and eat very low carb. they were amazing, thank you for all the great recipes!
robyn says
These were excellent! Thank you for another great recipe.
Emily says
Welcome to Oregon! Portland is a wonderful destination and Oregon is the stunning place! You can be at the beach in less than 2 hours, over the beautiful Cascade mountains and into the high dessert in less than 3 hours. The rain can be a little long over the Winter months but I am convinced it produces spring colors seen no where else and we have amazing summers! See if you can get down to Silver Falls State Park once you settle in and we get passed the rainy moths!
ROSIE says
WHERE IN THE GROCER CAN I FIND POPPY SEEDS??
Carolyn says
Usually the spice section.
gina says
I made these today, and they turned out great – and I realized I did not have poppy seeds! I used sesame seeds instead the texture is SO great I can see using it as a base for any flavor really they almost come out oatmeal cookie-ish but I use trader joes almond meal over almond flour so that could be it. I can understand where one commenter said hers were soupy that makes sense mine started that way too, but the more I mixed it the more stiff it got with the flours. Then I used a spring loaded scoop and they were great! Thanks so much.
Wendee says
Why is it necessary to use Swerve AND Stevia?
Carolyn says
It’s not “necessary”, it’s how I choose to do it.
Jessica says
In dairy free now 🙁 any subs for the cream cheese? Maybe full fat coconut milk? Thanks
Carolyn says
I don’t think it will be thick enough or hold together very well. Maybe coconut butter/cream but even then I have my doubts.
Pamela says
Can i use chia seeds instead of the poppy seeds?
Thanks!
Carolyn says
Sure!