A good while back, maybe even a year ago, a recipe for vegan lemon poppy seed cookies caught my eye. Not because of the vegan part. Because lemon and poppy seed are two ingredients I love. I got to thinking about that recipe on a recent, cold winter day that practically screamed for my kitchen to produce something warm, yummy, and fragrant in defiance of the weather.
The original recipe can be found at the Craftsy website. If you want the vegan version, you’ll want to check it out. While this version is dairy-free, it includes animal and gluten products. The cookies were quite tasty, but a little tough. Next time I make them (maybe later today), I’ll increase the amount of baking powder and use a lighter touch while mixing them. This is a recipe worth perfecting.
Lemon Poppy Seed Cookies
- 1/4 cup natural plain almond butter (stir well if oily and separated)
- 3 tablespoons softened unrefined coconut oil
- 3 1/2 tablespoons honey
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 tablespoons + 1 teaspoon lemon zest, loosely packed
- 1 1/3 cups unbleached flour
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- sugar for dusting
- Preheat oven to 350° F.
- Crack egg into medium mixing bowl and lightly beat the egg.
- Whisk in the almond butter, coconut oil, agave, vanilla, and lemon zest until fully combined and smooth. Use a spoon if it gets too thick.
- Add the flour, poppy seeds, baking powder and salt on top of the wet ingredients.
- Stir well until a large ball of dough starts to form.
- Knead a few time until it holds together
- Roll the dough into about 1-inch balls and place with 2 inches of space in between each on a large baking sheet.
- Tear a small square of parchment or wax paper and place on top of one dough ball. Gently flatten to 1/4-inch thickness with a flat-bottomed glass or bowl.
- Bake for 8-12 minutes. The bottom edges should be golden brown. Remove and allow to cool.
- Once fully cooled, store in a sealed container for 4-5 days.