Vegan Lemon Poppy Seed Cookies
Servings 12 cookies
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
- ⅛ 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.
