Sunday, July 25, 2021
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Vegan Lemon Poppy Seed Cookies

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These soft and chewy vegan cookies are filled with bright lemon flavor and dappled with poppy seeds. They’re so easy to make and ready in just 20 minutes!

Hand tilting up a cookie that is resting on more cookies on a pink plate

What better way to kick off spring than with a classic lemon poppy seed combination? I’ve been making these cookies on repeat lately because they are just SO good.

Recipe features

  • diet-friendly: vegan, vegetarian, nut-free, soy-free optional (just use soy-free vegan butter)
  • texture: super soft and slightly chewy with a crinkly texture
  • flavor: bursting with lemon flavor from lemon zest AND lemon extract
  • quick & easy: ready in less than 30 minutes using 10 ingredients! (you don’t even have to wait for the butter to come to room temp)

What you’ll need

Labled ingredients used to make lemon poppy seed cookies

All-purpose flour: Spoon and level flour into a measuring cup for most accurate measuring. To do this, spoon flour into the measuring cup until overflowing. Use the back of a knife to wipe off excess flour. Don’t shake or pat flour down.

Lemon extract and vanilla extract: You can find both of these in the baking aisle. Lemon extract packs a powerful punch, so we only need ½ teaspoon of it.

Lemon zest: Use a zester or the zesting side of a grater. One lemon usually makes about 1 tablespoon of zest. Lemon zest also goes well in these vegan strawberry lemon muffins.

Poppyseeds: These can usually be found in the spice aisle. They add a slightly nutty flavor.

Melted vegan butter: I usually use unsalted Flora plant butter or Earth Balance buttery sticks. I melt my butter in the microwave but you can do it in a small pot over medium heat if you don’t have a microwave.

Flax egg: This is made by combining ground flaxseed and water. You can also use an equal amount of chia seeds.

Step by step instructions

Steps 1 through 4 to make cookies

Step one: Make a flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons warm water. Set aside for 5 minutes before using.

Step two: In a large mixing bowl, stir together the melted vegan butter, white sugar and brown sugar until thoroughly combined. I use a large wooden spoon here because we don’t need to cream the butter and sugar together.

Step three: Stir in the flax egg, lemon extract and vanilla extract.

Step four: In a separate bowl, mix together the flour, salt, and baking soda. Add the flour, salt, baking soda, lemon zest and poppy seeds to the wet mixture. Stir until combined. You should be able to just use the spoon here, but you can use a mixer if you want.

The dough should hold together easily and still be slightly wet/greasy to touch.

Steps 5 and 6 to make cookies

Step five: Form into 10 cookie dough balls. Flatten with the palm of your hand to form a hockey puck shape. Place each piece of dough 2 inches apart on a parchment paper lined baking sheet (parchment paper is optional for easy clean up).

Step six: Bake at 350 degrees F on the middle rack for 8-10 minutes.

You can tell the cookies are ready when the edges start to crinkle and become slightly more golden. The centers will still look soft when you remove them from the oven.

Let them rest for 5 minutes before transferring to a cooling rack.

Recipe FAQ and expert tips

  • Texture: This recipe makes really soft cookies because of the melted butter. They will firm up as they sit but will always be soft like a sugar cookie.
  • To make large cookies: Divide the dough into six pieces. Roll into a ball then flatten into a puck shape. Bake at 350F for 12-14 minutes, or until the edge of the cookies is golden.
How do you store these?

Keep in an airtight container at room temperature for 4-5 days.

How do I freeze these?

Freeze in an airtight container for up to 3 months. Use wax paper to make layers between cookies if stacking.

Can I use coconut oil instead of butter?

I have not tested this recipe with coconut oil but it should work. Measure out the coconut oil after it has been melted to ensure an accurate amount.

You can melt it in a glass measuring cup in the microwave in 30 seconds to 1 minute or in a sauce pot on the stove over medium-low heat.

Can I use gluten-free flour?

I have not tested this recipe with gluten-free flour. You should be able to use an all purpose gluten-free flour like Bob’s Red Mill. The texture may be slightly different but since it’s a flat cookie it shouldn’t alter it too much.

Overhead view of lemon poppyseed cookies piled on a pink plate

Looking for more vegan desserts?

Hand tilting up a cookie that is resting on more cookies on a pink plate

Print Recipe

Vegan Lemon Poppy Seed Cookies

These vegan cookies are soft and slightly chewy with a punch of bright lemon flavor.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 10 cookies

Author: Cassidy Reeser, RDN, LDN

Instructions

  • Preheat the oven to 350 degrees F. Make a flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl. Set aside for 5 minutes before using.

  • In a large mixing bowl, stir together the melted vegan butter, white sugar and brown sugar until thoroughly combined. I use a large wooden spoon here because we don’t need to cream the butter and sugar together.

  • Stir in the flax egg, lemon extract and vanilla extract.

  • In a separate bowl, mix together the flour, baking soda and salt. Add this flour mixture along with the lemon zest and poppy seeds to the wet mixture. Stir until combined. You should be able to just use the spoon here. The dough will be wet/greasy and should hold together easily.

  • Form into 10 cookie dough balls. Flatten with the palm of your hand to form a thick hockey puck shape. Place at least two inches apart on a parchment paper lined baking sheet for easy clean up (optional).

  • Bake at 350 degrees F on the middle oven rack for 8-10 minutes.

  • The cookies are ready when the edges start to crinkle and become slightly more golden. The center will still look soft when you remove them from the oven. Let them rest for 5 minutes before transferring to a cooling rack.

Notes

  1. Flax egg: Use ground flaxseed- whole flax will not work. An equal amount of chia seeds should work in a pinch.
  2. Melted vegan butter: I usually use unsalted Flora plant butter or Earth Balance buttery sticks. I melt my butter in the microwave but you can do it in a small pot over medium heat if you don’t have a microwave.
  3. All-purpose flour: Spoon and level flour into a measuring cup for most accurate measuring. To do this, spoon flour into the measuring cup until overflowing. Use the back of a knife to wipe off excess flour. Don’t shake or pat flour down.
  4. To make large cookies: Divide the dough into six pieces. Roll into a ball then flatten into a puck shape. Bake at 350F for 12-14 minutes, or until the edge of the cookies is golden.

Serving: 1cookieCalories: 224kcalCarbohydrates: 36gProtein: 2gFat: 8gSaturated Fat: 2gTrans Fat: 1gSodium: 133mgPotassium: 51mgFiber: 1gSugar: 21gVitamin A: 432IUVitamin C: 1mgCalcium: 27mgIron: 1mg

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