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Vegan Lemon Poppy Seed Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Author Melissa

Ingredients

  • ¼ cup non dairy yogurt, plain unsweetened I use Kite Hill or So Delicious.
  • ¾ cup cane sugar Florida's Crystals is vegan.
  • 1 teaspoon lemon zest ~ 1 medium lemon
  • 1 tablespoon fresh squeezed lemon juice
  • ½ tsp vanilla
  • 1 teaspoon poppy seeds + more for topping
  • 1 cup + 1 tablespoon flour, white whole wheat or all purpose
  • ¼ teaspoon baking soda
  • teaspoon salt

Instructions

  • In a bowl whisk together yogurt, sugar, lemon zest and juice, vanilla and poppy seeds. Let sit for 1 minutes to allow sugar to dissolve. 
  • Add salt, baking soda and a third of the flour, stirring to combine. Add another third of the flour and stir again to incorporate. Add the final third of the flour and stir to incorporate. A soft dough will form. 
  • Cover dough and place in the refrigerator for at least 4 hours or overnight. Chilling allows the dough to firm up. 
  • After dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper. 
  • Scoop about a tablespoon of dough and roll into a ball. Place on prepared baking sheet. Continue rolling dough into balls and place several inches apart on baking sheet. 
  • Gently flatten balls using the palm of your hand to form a cookie shape. Sprinkle with additional poppyseeds, if desired. 
  • Bake for 11-14 minutes until edges are set and the bottoms are lightly golden. Allow to cool on pan for a few minutes before transferring to a cooling rack. 
  • Store in an airtight container for 3-4 days.