Lemon and Poppy Seed Olive Oil Cookies

READY IN: 35mins
Recipe by verbena

A delightful cookie, moist on the inside and crisp on the outside. They have a nice bright, lemon flavor with a little crunch from the poppy seeds. You don't have to use the most expensive olive oil, but do use a good flavored extra virgin one. For my vegan friends, this recipe can be easily made without any eggs (see instructions in the recipe).

Top Review by becki in Israel

very nice cookie-thank you. I was out of butter or marg (and out of cookies too :) so wanted a fast recipe with oil, this was a good choice and will definitely make again, I think I slightly overbaked, ( I loved the caramel that is created on the baking sheet and had to be eaten as I removed the cookies...) Thank you for posting.

Ingredients Nutrition


  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
  3. In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
  4. Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
  5. Put a few tablespoons of sugar in a flat dish.
  6. Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
  7. Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
  8. Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
  9. Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.

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