• 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.

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