Lemon Poppyseed Cookies

I know, I know.

“how could you possibly turn on your oven during the heatwave?!”

But trust me on this one, they’re so worth it. Obviously, you’re going to enjoy them more with some tea or coffee and not on one of the hottest days of the year, but it’s fine. Just tuck this recipe away for later.

Vegan Lemon Poppyseed Cookies

2 c flour

2/3 c vegan butter

1 c sugar

2 tbsp applesauce

1 tsp vanilla extract

2 1/2 tbsp lemon juice

2 tsp lemon zest

2 tbsp poppy seeds

Start off by creaming your butter and sugar. Once combined, stir in the applesauce, vanilla, lemon juice, and lemon zest.

Add in flour in 1/2 c increments and once fully mixed together, fold in your poppyseeds.

Wrap in plastic wrap (OR for a zero waste moment, toss in an airtight tupperware) and chill it for about 2 hours.

When rolling out these bad boys, be sure to not roll them too thin. I made this mistake with my first batch and they did not come out good. I would suggest like a 1/2 inch thickness for maximum yumminess.

Once rolled out, slap em on a lined cookie sheet, bake for 12-14 minutes at 350 degrees Fahrenheit. Wait for them to cool and enjoy!




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