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.
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.