One-Bowl Vegan Lemon Poppyseed Cookies

Ingredients (Makes ~12 cookies):

• 1/2 cup (1 stick) vegan butter (softened, not melted)
• 3/4 cup organic cane sugar
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice
• 1/4 cup plant-based milk (almond, oat, soy, etc.)
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp poppy seeds

🥣 Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the vegan butter and sugar until light and fluffy (about 1 minute).
3. Add the lemon zest, lemon juice, and plant milk. Stir until combined.
4. Add the flour, baking soda, and salt to the bowl. Stir until a soft dough forms (don’t overmix).
5. Fold in the poppy seeds evenly.
6. Scoop dough into balls (about 1.5 tbsp each) and place them on the prepared baking sheet. Flatten slightly with your fingers or the back of a spoon.
7. Bake for 10–12 minutes, or until the edges are just lightly golden.
8. Let cookies cool on the tray for 5 minutes before transferring to a wire rack.