Ingredients for Lemon And Poppy Seed Olive Oil Cookies
- All Purpose Flour
- 1 teaspoon baking powder
- Poppy Seed
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs (or 2 tablespoons flaxseed meal mixed with 6 tablespoons water for vegan option)
- Extra Virgin Olive Oil
- 1/4 cup lemon juice
- Lemon, Zest Of
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How to Make Lemon And Poppy Seed Olive Oil Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup poppy seeds.
- In a separate bowl, whisk together 2 large eggs (or flax eggs for vegan option – see note below), 1/2 cup extra virgin olive oil, 1/4 cup lemon juice, and the zest of 1 lemon.
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined. Do not overmix.
- If the dough seems too dry, add 1-2 tablespoons more lemon juice, 1 tablespoon at a time.
- Place 1/2 cup granulated sugar in a shallow dish.
- Roll rounded tablespoons of dough into balls.
- Roll each dough ball in the sugar, pressing gently to create a slightly flattened disk.
- Place the sugared cookies onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
4g
Carbs
6g
