lemon poppyseed cookies

Lemon Poppyseed Cookies

In Baking, Dessert, Recipes, Sweet by MurielLeave a Comment

Who doesn’t love the classic combo of lemony tang with poppyseed crunch?

This recipe is adapted from the Martha Stewart website – veganised with aquafaba in place of egg and coconut oil instead of butter. The quantities are adjusted to make for a cookie that spreads less and has a more solid texture.

Enjoy!

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

Lemon Poppyseed Cookies

The classic combo in cookie form
Prep Time40 mins
Cook Time12 mins
Course: Dessert
Cuisine: Global
Keyword: baked, cookies
Servings: 30 small cookies

Ingredients

  • 1/4 cup lemon juice
  • 1 1/3 cups sugar
  • 1/2 cup coconut oil (melted)
  • 2 3/4 cups cake flour
  • 1 tsp vanilla essence
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 tbsp aquafaba
  • 1 tbsp poppy seeds (plus extra for sprinkling)

Directions

  • Preheat the oven to 180ºC and prepare a baking tray (lined with baking paper, or greased).
  • In a small saucepan (or a steel measuring cup), simmer the lemon juice until reduced to half the volume.
  • In a large bowl, mix the sugar with the melted coconut oil.
  • Add the aquafaba, reduced lemon juice, and vanilla, and mix.
  • Add the flour, salt, baking powder and poppy seeds, and mix until fully incorporated.
  • Chill the mixture in the fridge for 30min.
  • Shape spoonfuls of the dough and place them on the baking sheet, spaced a couple centimetres apart (they shouldn't spread too much).
  • Press each ball down with a fork, and sprinkle with some extra poppyseeds.
  • Bake for about 10 minutes, until the bottom edges are slightly golden.
  • Cool on a wire rack, then store in an airtight container.

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