½cupmelted unsalted vegan butter1 stick of butter, see note #2
½cuporganic white sugar
½cuporganic light brown sugar
1 and ½cupsall purpose floursee note #3
zest from one lemon~1 tablespoon fresh lemon zest
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.
Flax egg: Use ground flaxseed- whole flax will not work. An equal amount of chia seeds should work in a pinch.
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.
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.