Lemon Poppy Seed Cookie Bars

Lemon Poppy Seed Cookie Bars

These Lemon Poppy Seed Cookie Bars are soft and chewy with a lemon kick you’ll love. A great dessert that’s easy to make for your friends and family. By @freshlydafna

  1. Serves:12 bars
  2. Time: Prep: 10 minutes Cook Time: 35 Total time: 45 minutes


  • ¾ cup cane sugar
  • ½ cup coconut oil, melted and cooled
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 ¾ cup almond flour
  • ½ cup tapioca flour
  • ¼ cup Great Lakes Lemon Lime Collagen Hydrolysate
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp poppy seeds
  • Directions

  • Heat oven to 375 degrees and prepare an 8 or 9 inch square baking dish by lining with parchment paper and leaving a short overhang over the edges.
  • In the bowl of a stand mixer, or in a large bowl if mixing by hand, beat together the cane sugar, coconut oil, eggs, and vanilla together until light and creamy.
  • Scrape down the sides of the bowl, add the lemon juice and zest and mix until just fully incorporated.
  • Add in all the dry ingredients, except the poppy seeds, to the wet mixture and stir until just combined. Scraping down the sides of the bowl once more if necessary.
  • Stir in the poppy seeds.
  • Pour the batter out into the prepared baking dish and spread to the edges to form one even layer.
  • Bake in the oven for 18-22 minutes or until top is puffed slightly and golden brown all over.
  • Remove from oven and let rest in baking dish for at least 5 minutes before transferring to a wire rack to cool completely. Then slice and enjoy!
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