Best 3 Vegan Lemon Poppyseed Cookies Recipes

VEGAN LEMON-POPPY SEED MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 9 muffin cups or line cups with paper liners.
• Whisk sugar, lemon juice, oil, lemon zest, and lemon extract together in a bowl until evenly blended. Add coconut milk and stir until well combined. Sift flour, baking powder, baking soda, and salt together in a separate bowl. Stir into sugar mixture. Fold in mashed banana and poppy seeds.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, at least 25 minutes.
• Mix confectioners' sugar and 1 tablespoon lemon juice together in a bowl. Brush glaze on top of the cooled muffins.

VEGAN LEMON POPPYSEED COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream together the sugar, brown sugar and margarine until smooth and creamy. Add the soy yogurt and vanilla and mix well. Add the remaining ingredients.
• Drop by tablespoonfuls onto a cookie sheet and bake for 8-9 minutes, or until done.

VEGAN LEMON POPPY SEED DONUTS

Steps:

• Preheat oven to 400°. Lightly grease doughnut baking pans with coconut oil; set aside., In a medium bowl, whisk together flour, sugar, baking powder, baking soda, poppy seeds, zest and salt. In a separate bowl, stir together almond milk, coconut oil, lemon juice and vanilla; add to dry mixture, mixing until combined. Transfer batter to a pastry bag; pipe batter into prepared pans. , Bake until light golden brown and a toothpick comes out clean, 10-12 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely., For glaze, whisk together confectioners' sugar, almond milk, lemon juice, zest and vanilla until smooth; whisk in food coloring. Dip tops of donuts into glaze; let stand until set.