Easy Vegan Lemon Poppy Seed Cookies: Best Recipe

Craving a zesty treat that’s also vegan? Look no further!

These Vegan Lemon Poppy Seed Cookies are bursting with bright lemon flavor, studded with satisfying poppy seeds, and are unbelievably easy to make. They’re the perfect balance of sweet and tangy, with a delightfully soft and chewy texture. Whether you’re looking for a quick weeknight dessert or a crowd-pleasing treat, these cookies are sure to impress!

Why You’ll Love It

• They’re incredibly easy to make, requiring minimal effort and simple ingredients.
• The bright lemon flavor is refreshing and perfect for any time of year.
• The soft and chewy texture is simply irresistible.
• They are completely vegan, making them suitable for a wide range of dietary needs.
• They’re great for sharing and make a lovely addition to any gathering.

What Makes This Recipe Unique?

What sets these cookies apart is the combination of fresh lemon zest and juice, which provides an intense and authentic citrus flavor. We also use a carefully selected combination of vegan butter and oil to achieve the perfect soft and chewy texture that melts in your mouth. Unlike some vegan cookies that can be dry or crumbly, these are wonderfully moist and satisfying.

Ingredient List

• 1/2 cup (113g) vegan butter, softened
• 1/4 cup (60ml) vegetable oil
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 2 tablespoons lemon zest, packed
• 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 cups (240g) all-purpose flour
• 1/4 cup (40g) poppy seeds
• Note: Fresh lemon zest provides much better flavour than dried so try not to skip it.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened vegan butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.
3. Add the lemon zest, lemon juice, vanilla extract, and salt. Mix until well combined.
4. Sprinkle the baking soda over the wet ingredients, and mix until everything is fully combined.
5. Gradually add the flour, mixing on low speed until just combined. Do not overmix.
6. Gently fold in the poppy seeds.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving some space between them.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Toppings/Variations

These cookies are delicious on their own, but feel free to experiment with these optional additions:

• Lemon Glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until you have a smooth, pourable consistency. Drizzle over cooled cookies.
• White Chocolate Drizzle: Melt vegan white chocolate and drizzle over the cookies for an extra touch of sweetness.

Expert Tips

• Make sure your vegan butter is softened to room temperature for easier creaming.
• Avoid overmixing the dough, as this can result in tough cookies.
• Use fresh lemon zest and juice for the best flavor.
• Don’t overbake the cookies; they should still be slightly soft in the center when removed from the oven.
• Let the cookies cool completely before adding any glaze or drizzle.

Frequently Asked Questions (FAQs)

• Can I substitute the vegetable oil with coconut oil?
  Yes, you can substitute vegetable oil with melted coconut oil, but be aware that this might slightly alter the texture. Make sure the coconut oil is melted, but not hot.
• Can I use gluten-free flour?
  Yes, you can substitute all-purpose flour with a good-quality gluten-free blend but may have to adjust the amount. Start by using the same amount and add more if the mixture seems too wet.
• How should I store these cookies?
  Store the cookies in an airtight container at room temperature for up to 5 days or in the freezer for longer storage (up to 3 months).
• Can I make the dough ahead of time?
  Yes, you can make the dough ahead of time, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days. Let it come to room temperature slightly before baking.
• Can I use bottled lemon juice?
  Freshly squeezed lemon juice is preferred, but if using bottled lemon juice, opt for a high-quality brand that doesn’t have a chemical taste.

Variations and Customization Options

Here are a few ways to customize your lemon poppy seed cookies:

• Add Almond Extract: Include 1/2 teaspoon of almond extract for a delicate nutty flavor.
• Orange Version: Substitute lemon zest and juice with orange zest and juice for a similar yet distinct flavor profile.
• Increase Poppy Seeds: Add an extra 1-2 tablespoons of poppy seeds if you love them as much as we do!
• Sprinkle with Sugar: Lightly sprinkle the tops of the dough with coarse sugar or granulated sugar before baking for a sparkly finish.

Serving Suggestions

These vegan lemon poppy seed cookies are perfect for enjoying with a cup of tea or coffee, as an afternoon treat, or as part of a dessert platter for parties. They’re also wonderful packed in lunchboxes or given as a thoughtful homemade gift. They are also a delicious pairing with a scoop of vegan vanilla ice cream.

Conclusion

These Vegan Lemon Poppy Seed Cookies are a must-try for any cookie lover! They are easy to make, bursting with flavor, and completely vegan. You’ll love their soft, chewy texture and the bright, tangy flavor. So, gather your ingredients and get baking! Don’t forget to share your creations with us and tag us in your photos! Happy Baking!

Related Recipes You’ll Love

• Gluten-Free Chocolate Cake
• Flourless Almond Cake
• Gluten-Free Carrot Cake
• Apple Fritter Bread

Don’t forget to subscribe to our newsletter for more delicious recipes and baking tips delivered straight to your inbox!