Do you ever buy ingredients with the intention of using them in a recipe, only to never use them? Story of my life right there. I had bought a bag of poppyseeds awhile back for the purpose of making lemon poppyseed muffins but alas they never happened. But, anytime I opened my pantry to grab a snack, these poppyseeds would be staring me in the face almost taunting me for not using them. I swear a few times I heard a little voice say “Use me! Bake with me!” So while doing some cookie testing for my new side venture, Lush Bites (more details to come in a few weeks!), I decided those poppyseeds were going to be used even if it killed me.
Now if you know me, you know my recipe creations don’t happen at normal times of the day. As a full time accountant, I bake either right when I wake up or late at night. So there was no potential to go out to the store and get some lemons to make the traditional lemon poppyseed cookies. Did that stop me from using these poppyseeds? No siree, it did not! A few limes worked just as well! And why should poppyseed desserts just be limited to lemon anyways?
I made these cookies vegan, but they would work well with regular butter and an egg too! These cookies are super moist and chewy and have the perfect amount of lime flavor in each bite. I brought them to a birthday celebration at work and literally no one knew they were gluten-free and vegan until they saw me chowing down on one! I call that a win!
- ½ cup unsalted butter (I used Earth Balance vegan butter), softened
- ¾ cup granulated sugar
- zest of 2 limes (2-3 tsp)
- juice of 2 limes (3-4 tbsp)
- 1 flax egg (1 tbsp of flax meal mixed with 2.5 tbsp of water)
- 1½ cups gluten-free flour blend (I used Bob's Red Mill gluten-free flour blend)
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cream of tartar
- 2 tbsp poppyseeds
- Preheat the oven to 350F.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cream of tartar. Set aside.
- In a large bowl, cream together butter and sugar with a mixer.
- Then, add in the flax egg and lemon juice. Mix until combined.
- Gradually mix in the flour mixture, scraping down the bowl in between each addition. Then stir in the poppyseeds until incorporated.
- Scoop dough into balls slightly larger than a tablespoon and place on a baking sheet lined with parchment paper.
- Bake at 350F for 8-10 minutes, until cookies are set just at the edges. Allow to cool on the pan for 5 minutes and then move to a wire rack to finish cooling.