Vegan Lemon Poppyseed Cookies
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
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]