How to Make Hella Vegan Eats' Lemon Poppyseed Cookies

So back in my garlic chive biscuit recipe card, I mentioned my friends who moved to San Francisco to start their own vegan catering business, Hella Vegan Eats. Your response to that recipe was really amazing, and I decided that maybe I should share some more recipes they've given me in the past. The first year or two that we were apart, we exchanged a lot of care packages, and in each care package that I received from them, they had drawn up a special vegan recipe card for me. (I know. In retrospect, I feel a little spoiled.) Here is perhaps my favorite from that collection, an easy-to-follow recipe for lemon poppyseed cookies. I love lemon poppyseed, and these cookies only reinforce why. -------------------------------------------------- Vegan Lemon Poppyseed Cookies 3/4 cup sugar 3/4 cup brown sugar 3/4 cup Earth Balance vegan butter 3/4 cup soy yogurt (plain or vanilla) 3/4 teaspoon baking soda 1 1/2 teaspoon vanilla extract 3/4 teaspoon salt 1 teaspoon lemon zest 2 1/2 cups flour 3/4 cup poppyseeds 1. Preheat the oven to 350F. 2. Cream together sugar, brown sugar, and Earth Balance until smooth. 3. Add soy yogurt and vanilla. Mix, and then add the remaining ingredients. 4. Grease a baking sheet and place each cookie 1/2 inch apart from one another. 5. Bake for 8 - 10 minutes or until fully baked.

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