A delightful cookie, moist on the inside and crisp on the outside. They have a nice bright, lemon flavor with a little crunch from the poppy seeds. You don't have to use the most expensive olive oil, but do use a good flavored extra virgin one. For my vegan friends, this recipe can be easily made without any eggs (see instructions in the recipe).
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Units: US | Metric
- 1Preheat the oven to 375°F.
- 2In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
- 3In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
- 4Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
- 5Put a few tablespoons of sugar in a flat dish.
- 6Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
- 7Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
- 8Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
- 9Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.
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Nutritional Facts for Lemon and Poppy Seed Olive Oil Cookies
Serving Size: 1 (473 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 134.2
- Calories from Fat 52
- Total Fat 5.7 g
- Saturated Fat 0.9 g
- Cholesterol 35.2 mg
- Sodium 32.7 mg
- Total Carbohydrate 18.2 g
- Dietary Fiber 0.4 g
- Sugars 7.9 g
- Protein 2.5 g
The following items or measurements are not included:
lemons, zest of