Search
  • Rissa

Lemon Poppyseed Cookies


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.

1 view0 comments

Recent Posts

See All
Due to Coronavirus, all readings at this time are remote. Please check my remote reading page for more info. Questions? Reach out via Instagram or email.