Vegan Lemon Poppy Seed Cookies, Wendy Paul

¾ cup raw sugar

1 cup margarine

1/3 cup agave nectar

(or 3/4 cup brown sugar)

1 tsp. vanilla

1 tsp. lemon extract

1 cup soy yogurt

1 tsp. baking soda

2 tsp. lemon zest

3 cups unbleached flour

1 tablespoon poppy seeds

 

Cream together sugar and margarine, adding agave nectar (or brown sugar). Add vanilla, lemon extract, and soy yogurt. Add dry ingredients and poppy seeds, and mix until combined.

 

Drop by cookie scoop onto oiled baking sheet. Bake at 350 degrees for 9-11 minutes or until lightly golden. Remove from oven and cool completely.

 

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Best-selling author Wendy Paul is back with a collection of fast, easy, and foolproof recipes sure to satisfy all your cookie cravings.

Whether you’re ignoring calories, watching your waistline, eating vegan, or looking for a gluten-free treat, you’ll find a cookie for you in 101 Gourmet Cookies for Everyone that not only looks great but tastes great too!