Whole Wheat Lemon Poppy Thins (Made W/ Agave Nectar) - Vegan
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
60 cookies
ingredients
- 414.03 ml all-purpose flour
- 118.29 ml whole wheat flour
- 2.46 ml baking soda
- 1.23 ml salt
- 29.58 ml lemon zest
- 236.59 ml agave nectar or 295.73 ml granulated sugar
- 177.48 ml unsalted butter or 177.48 ml margarine, room temp
- 59.14 ml lemon juice, freshly squeezed
- 14.79-29.58 ml poppy seed
directions
- Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda and salt in a large bowl, set aside.
- With a mixer, beat lemon zest and agave nectar on medium speed. Add butter. Cream with agave and lemon zest until light and fluffy, another 2-3 minutes. Mix in the lemon juice. Add flour mixture; mix until just combined and no flour pockets remain. Chill for about 45 minutes.
- Roll rounded teaspoons of dough in 3/4-in balls; place 2 inches apart onto parchment lined baking sheets. Sprinkle with poppy seeds. Bake 10-12 minutes, rotating after 5 minutes until edges are just set.
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