Ingredients
The following ingredients have 24 Servings
- 3⁄4 cup sugar
- 3⁄4 cup brown sugar
- 3⁄4 cup vegan margarine
- 3⁄4 cup plain non-dairy yogurt
- 1 tablespoon
- vanilla
- 1⁄2 pod fresh
- vanilla bean
- Zest from 2/3 of a lemon
- 2-1⁄2 cups plus 2 tablespoons flour
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon salt
- 3/4 cup
- poppy seeds
Instruction
- 1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
- 2. Place sugar, brown sugar, and margarine in a bowl and mix until light and fluffy. Add yogurt, vanilla, and vanilla bean until mixture slightly curdles. Gently fold in lemon zest.
- 3. In a separate bowl, mix flour, baking soda, and salt. Combine the dry ingredients with the wet and mix together. Gently fold in poppy seeds.
- 4. Using an ice cream scooper or melon baller, drop cookies onto cookie sheet. Bake approximately 10–15 minutes or until edges are golden brown.
