Vegan Lemon Poppyseed Cookies
Bright, zesty, and irresistibly soft, these Vegan Lemon Poppyseed Cookies are a dream treat for citrus lovers! Made with freshly squeezed lemon juice, vibrant lemon zest, and a sprinkle of poppy seeds, these cookies balance tangy and sweet flavors perfectly. The vegan-friendly dough comes together effortlessly with creamy plant-based butter and almond milk, creating a tender, melt-in-your-mouth texture. For an extra touch of indulgence, drizzle them with an optional lemon glaze that adds a burst of citrusy sweetness. Ready in under 30 minutes, these delightful cookies are perfect for everything from afternoon tea to a fresh twist on dessert. Bursting with flavor and plant-based goodness, these cookies are the ultimate vegan baking win!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Poppy seeds
- 0.5 cups Vegan butter (softened)
- 0.75 cups Granulated sugar
- 2 tablespoons Brown sugar
- 2 tablespoons Unsweetened almond milk
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 teaspoons Lemon zest
- 1 teaspoons Vanilla extract
- 0.5 cups Powdered sugar (for optional glaze)
- 1 tablespoon Lemon juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until well combined. Set aside.
In a large mixing bowl, beat the vegan butter, granulated sugar, and brown sugar together using a handheld or stand mixer until light and fluffy (about 2 minutes).
Add the almond milk, lemon juice, lemon zest, and vanilla extract to the wet ingredients. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your fingers.
Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will appear slightly soft in the center but will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If making the optional glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cookies, then allow it to set for 10 minutes before serving.
Nutrition Facts
Calories |
2515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1923 mg | 84% | |
| Total Carbohydrate | 380.1 g | 138% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 233.1 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 366 mg | 28% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
