1 1/2 cups all purpose flour
1 Tablespoon arrowroot starch (or cornstarch)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup vegan sugar
1/2 cup vegan margarine, softened to room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
zest and juice from one lemon
1 Tablespoon poppyseeds
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a bowl, mix dry ingredients, flour, arrowroot, baking powder and baking soda. Set aside.
In a second bowl, combine all wet ingredients, sugar, margarine, extracts, lemon zest and juice, and blend using a hand mixer or wooden spoon until smooth and creamy. Add dry ingredients and poppyseeds, and mix again until a stiff dough forms and seeds and uniformly distributed throughout. If there is leftover dry flour, you may have had a not-very-juicy lemon and might need to add a little water or plain soymilk. Add by the tablespoon until dough comes together; don't overdo it, this isn't a runny cookie dough.
Scoop by tablespoon-full onto prepared cookie sheets. Makes about 26-28 cookies. Bake at 350 degrees for 8-12 minutes, until cookies are firm, edges are lightly browned, and kitchen smells fragrant. Allow to cool on cookie sheet ten minutes before serving.