Description
Bright and zesty lemon cookies with a delightful crunch from poppy seeds — soft in the center, crisp at the edges, and naturally dairy-free.
Ingredients
- 1/2 cup softened coconut oil or vegan butter
- 3/4 cup granulated sugar
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp lemon juice
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds
- 2–3 tbsp plant-based milk (as needed)
- Optional: 1/2 tsp vanilla extract or almond extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the coconut oil and sugar until creamy and smooth.
- Add in lemon zest, lemon juice, and vanilla extract (if using), and mix to combine.
- In a separate bowl, whisk together the flour, baking soda, salt, and poppy seeds.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough feels too dry or crumbly, mix in 1 tablespoon of plant-based milk at a time until it comes together.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each ball with the back of a spoon or your palm.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra lemon flavor, add a bit more lemon zest.
- Adjust sweetness by reducing or increasing sugar to taste.
- Cookies will firm up as they cool, so avoid overbaking.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
