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    Home » Recipes » Desserts

    Vegan Lemon Poppy Seed Cookies

    Published: Mar 5, 2021 · Modified: Sep 14, 2021 by Cassidy Reeser · This post may contain affiliate links.

    78 shares
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    Hand tilting up a cookie that is resting on more cookies on a pink plate.

    These soft and chewy vegan cookies are filled with bright lemon flavor and dappled with poppy seeds. They're so easy to make and ready in just 20 minutes!

    Hand tilting up a cookie that is resting on more cookies on a pink plate.

    What better way to kick off spring than with a classic lemon poppy seed combination? I've been making these cookies on repeat lately because they are just SO good.

    Table of Contents hide
    1 Recipe features
    2 What you'll need
    3 Step by step instructions
    4 Recipe FAQ and expert tips
    5 Looking for more vegan desserts?
    6 Vegan Lemon Poppy Seed Cookies

    Recipe features

    • diet-friendly: vegan, vegetarian, nut-free, soy-free optional (just use soy-free vegan butter)
    • texture: super soft and slightly chewy with a crinkly texture
    • flavor: bursting with lemon flavor from lemon zest AND lemon extract
    • quick & easy: ready in less than 30 minutes using 10 ingredients! (you don't even have to wait for the butter to come to room temp)

    What you'll need

    Labled ingredients used to make lemon poppy seed cookies.

    All-purpose flour: Spoon and level flour into a measuring cup for most accurate measuring. To do this, spoon flour into the measuring cup until overflowing. Use the back of a knife to wipe off excess flour. Don't shake or pat flour down.

    Lemon extract and vanilla extract: You can find both of these in the baking aisle. Lemon extract packs a powerful punch, so we only need ½ teaspoon of it.

    Lemon zest: Use a zester or the zesting side of a grater. One lemon usually makes about 1 tablespoon of zest. Lemon zest also goes well in these vegan strawberry lemon muffins.

    Poppyseeds: These can usually be found in the spice aisle. They add a slightly nutty flavor.

    Melted vegan butter: I usually use unsalted Flora plant butter or Earth Balance buttery sticks. I melt my butter in the microwave but you can do it in a small pot over medium heat if you don't have a microwave.

    Flax egg: This is made by combining ground flaxseed and water. You can also use an equal amount of chia seeds.

    Step by step instructions

    Steps 1 through 4 to make cookies.

    Step one: Make a flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons warm water. Set aside for 5 minutes before using.

    Step two: In a large mixing bowl, stir together the melted vegan butter, white sugar and brown sugar until thoroughly combined. I use a large wooden spoon here because we don't need to cream the butter and sugar together.

    Step three: Stir in the flax egg, lemon extract and vanilla extract.

    Step four: In a separate bowl, mix together the flour, salt, and baking soda. Add the flour, salt, baking soda, lemon zest and poppy seeds to the wet mixture. Stir until combined. You should be able to just use the spoon here, but you can use a mixer if you want.

    The dough should hold together easily and still be slightly wet/greasy to touch.

    Steps 5 and 6 to make cookies.

    Step five: Form into 10 cookie dough balls. Flatten with the palm of your hand to form a hockey puck shape. Place each piece of dough 2 inches apart on a parchment paper lined baking sheet (parchment paper is optional for easy clean up).

    Step six: Bake at 350 degrees F on the middle rack for 8-10 minutes.

    You can tell the cookies are ready when the edges start to crinkle and become slightly more golden. The centers will still look soft when you remove them from the oven.

    Let them rest for 5 minutes before transferring to a cooling rack.

    Recipe FAQ and expert tips

    • Texture: This recipe makes really soft cookies because of the melted butter. They will firm up as they sit but will always be soft like a sugar cookie.
    • To make large cookies: Divide the dough into six pieces. Roll into a ball then flatten into a puck shape. Bake at 350F for 12-14 minutes, or until the edge of the cookies is golden.
    How do you store these?

    Keep in an airtight container at room temperature for 4-5 days.

    How do I freeze these?

    Freeze in an airtight container for up to 3 months. Use wax paper to make layers between cookies if stacking.

    Can I use coconut oil instead of butter?

    I have not tested this recipe with coconut oil but it should work. Measure out the coconut oil after it has been melted to ensure an accurate amount.

    You can melt it in a glass measuring cup in the microwave in 30 seconds to 1 minute or in a sauce pot on the stove over medium-low heat.

    Can I use gluten-free flour?

    I have not tested this recipe with gluten-free flour. You should be able to use an all purpose gluten-free flour like Bob's Red Mill. The texture may be slightly different but since it's a flat cookie it shouldn't alter it too much.

    Overhead view of lemon poppyseed cookies piled on a pink plate.

    Looking for more vegan desserts?

    • The Best Vegan Strawberry Cake
    • Vegan Carrot Cake Muffins
    • Vegan Gingerbread Cookies
    • Vegan Vanilla Wafer Cookies

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Hand tilting up a cookie that is resting on more cookies on a pink plate.
    Print Recipe
    5 from 2 votes

    Vegan Lemon Poppy Seed Cookies

    These vegan cookies are soft and slightly chewy with a punch of bright lemon flavor.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Servings: 10 cookies
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 1 tablespoon ground flaxseed see note #1
    • 3 tablespoons warm water
    • ½ cup melted unsalted vegan butter 1 stick of butter, see note #2
    • ½ cup organic white sugar
    • ½ cup organic light brown sugar
    • ½ teaspoon lemon extract
    • ½ teaspoon vanilla extract
    • 1 and ½ cups all purpose flour see note #3
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt
    • 1 tablespoon poppy seeds
    • zest from one lemon ~1 tablespoon fresh lemon zest

    Instructions

    • Preheat the oven to 350 degrees F. Make a flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl. Set aside for 5 minutes before using.
    • In a large mixing bowl, stir together the melted vegan butter, white sugar and brown sugar until thoroughly combined. I use a large wooden spoon here because we don't need to cream the butter and sugar together.
    • Stir in the flax egg, lemon extract and vanilla extract.
    • In a separate bowl, mix together the flour, baking soda and salt. Add this flour mixture along with the lemon zest and poppy seeds to the wet mixture. Stir until combined. You should be able to just use the spoon here. The dough will be wet/greasy and should hold together easily.
    • Form into 10 cookie dough balls. Flatten with the palm of your hand to form a thick hockey puck shape. Place at least two inches apart on a parchment paper lined baking sheet for easy clean up (optional).
    • Bake at 350 degrees F on the middle oven rack for 8-10 minutes.
    • The cookies are ready when the edges start to crinkle and become slightly more golden. The center will still look soft when you remove them from the oven. Let them rest for 5 minutes before transferring to a cooling rack.

    Video

    Notes

    1. Flax egg: Use ground flaxseed- whole flax will not work. An equal amount of chia seeds should work in a pinch.
    2. Melted vegan butter: I usually use unsalted Flora plant butter or Earth Balance buttery sticks. I melt my butter in the microwave but you can do it in a small pot over medium heat if you don't have a microwave.
    3. All-purpose flour: Spoon and level flour into a measuring cup for most accurate measuring. To do this, spoon flour into the measuring cup until overflowing. Use the back of a knife to wipe off excess flour. Don't shake or pat flour down.
    4. To make large cookies: Divide the dough into six pieces. Roll into a ball then flatten into a puck shape. Bake at 350F for 12-14 minutes, or until the edge of the cookies is golden.

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    Serving: 1cookieCalories: 224kcalCarbohydrates: 36gProtein: 2gFat: 8gSaturated Fat: 2gTrans Fat: 1gSodium: 133mgPotassium: 51mgFiber: 1gSugar: 21gVitamin A: 432IUVitamin C: 1mgCalcium: 27mgIron: 1mg

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    78 shares

    Reader Interactions

    Comments

    1. Lucy

      December 05, 2022 at 10:56 am

      Could you use Almond flour as a substitute?

      Reply
      • Cassidy Reeser

        December 06, 2022 at 9:19 am

        The texture might turn out a little differently with almond flour, I'd recommend using an all-purpose gluten-free flour blend instead if you're trying to make a GF version.

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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