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Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies

Ingredients

  • 1 egg substitute I used a chia egg
  • 1/2 cup dairy free butter softened
  • 1 cup sugar organic
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 tablespoons dairy free milk
  • 1 lemon which equals about 3 to 4 tablespoons
  • 1 teaspoon Vanilla Extract
  • 2-1/4 cup whole wheat pastry flour

Instructions

  • Prepare the ‘egg’ and set aside.
  • In a large bowl cream the sugar with the butter, with a Hand Mixer until it is light and fluffy.
  • Place the flour in a medium bowl and add the poppy seeds, baking powder, baking soda and salt. Mix.
  • Add the dairy free milk, lemon juice, vanilla and prepared egg substitute.to the creamed sugar mixture.
  • Mix well.
  • Add the flour mix to the wet mixture and combine.
  • Use a 1″ to 1 1/2″ Cookie Scoop to scoop out the batter. Place on a cookie sheet.
  • Only put about 8 on a cookie sheet and 2″ apart. They really spread.
  • Flatten slightly with the bottom of a glass.
  • Bake at 375° for 7 minutes.
  • Do not over bake because you want them nice and soft-ish on the center.
  • Immediately sprinkle a little bit of sugar and poppy seed over the hot cookies. You can skip this part. It is just pretty.
  • Remove from pan to a wire rack to cool.

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