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    You are in: Home / Recipes / Vegan Lemon Poppyseed Cookies Recipe
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    Vegan Lemon Poppyseed Cookies

    Average Rating:

    2 Total Reviews

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    • on April 19, 2012

      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. :)

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    • on October 20, 2011

      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]

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    Nutritional Facts for Vegan Lemon Poppyseed Cookies

    Serving Size: 1 (57 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 321.9
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 355.4 mg
    Total Carbohydrate 56.5 g
    Dietary Fiber 1.7 g
    Sugars 31.2 g
    Protein 4.1 g

    The following items or measurements are not included:

    soy yogurt


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