Prep 10 mins
Cook 8 mins
These vegan lemon poppy seed cookies are a reliable hit amongst vegans and hungry cookie lovers everywhere. They'll work well with just about any flavor of vegan yogurt, but of course you could use lemon flavored yogurt for extra lemony goodness in these cookies! This is a recipe by: Jolinda Hackett
- 3⁄4 cup sugar
- 3⁄4 cup brown sugar
- 3⁄4 cup margarine
- 3⁄4 cup soy yogurt
- 1 1⁄2 teaspoons vanilla
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 teaspoon lemon zest
- 2 1⁄2 cups flour
- 1⁄3 cup poppy seed
- Pre-heat oven to 350 degrees.
- Cream together the sugar, brown sugar and margarine until smooth and creamy. Add the soy yogurt and vanilla and mix well. Add the remaining ingredients.
- Drop by tablespoonfuls onto a cookie sheet and bake for 8-9 minutes, or until done.
These worked out great! I subbed a few things based on what I had. I used plain nonfat dairy yogurt and a mix od 1/2 cup butter and 1/4 cup canola oil (whipped together til fluffy). I also used whole white wheat flour to up the nutrition a bit. I also added a tbsp of lemon extract to pump up the lemon flavor. Very very easy cookies and tasty! My son ate two and asked if we can make them again soon--even with a whole cooling rack full of cookies. :)
Made a double batch of these cookies for a local cookie sale, & would you believe it, a vegan friend of mine came by & bought the entire lot (well, except for the 2 that I used to taste test)! Couldn't believe it! I really like the lemon & poppyseed combo, & will be making these again, for sure! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]