Dot (thedotness) wrote in vegancooking,

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Lemon Poppyseed Cookies

These Lemon Poppyseed cookies are soft, chewy, and tangy. Maybe it's just me, I prefer desserts that aren't cloyingly sweet. I used a prune purée to replace some of the fat and to act as a binder. I suppose one could replace it with applesauce.....I've never tried that and it would be great to know if that would work! Anyway, I have also included the recipe for the prune purée. It's super easy, just heat some pitted prunes and water and whirl away in a blender or food processor until smooth.

Lemon Poppy seed Cookies

The new and improved version, these are soft and chewy cookies. A handy trick is to remove the lemon zest first before squeezing the lemon for its juice. Makes about 14–16 medium sized cookies.

2 cups pastry flour
1/2 cup whole wheat flour
1 tsp. baking soda
1/8 tsp. salt
2 Tbsp. ground flax seeds
6 Tbsp. water
1/2 cup Natural Balance or other vegan margarine
1/2 cup prune purée
1 cup sugar
1/2 cup brown sugar
1 Tbsp. molasses
2 tsp. vanilla
2 tsp. lemon zest (grated lemon rind)
2 tsp. lemon juice
1 3/4 tsp. lemon extract
1/4 cup poppy seeds

1. Set oven to 350º F. Sift dry ingredients and mix together.
2. In a tiny bowl, combine the ground flax seeds with the water and mix well. Set aside. These are your binders, your ersatz “eggs”.
3. In a mixer, cream the Natural Balance and the prune purée until fluffy. Then add the sugar, brown sugar and molasses. Continue beating until well combined.
4. To the mixer, add the flax seed “egg” concoction, vanilla, lemon zest, lemon juice, and lemon extract. Mix well until everything is nice and friendly.
5. Imagine the dry ingredients in three parts. Gently add the dry stuff to the wet stuff in 3 separate batches, mixing until combined after each addition. Try not to over mix.
6. The dough will be quite sticky. To form cookies, lightly coat your hand with flour. Then take about a heaping tablespoon of dough and roll into a ball. Place on a prepared cookie sheet (either lined with parchment paper or lightly oiled). Space each ball about 3-inches (7.5 cm) apart.
7. Stick your three fingers together and flatten each ball. Bake for 13 minutes. Remove cookies from sheet and cool on a baking rack.

Prune Purée

It’s a simple ratio. Whatever amount of pitted prunes you have, use an equal amount of water, e.g. 1 cup of prunes will need 1 cup water. Use to replace some of the fat in baking recipes. For recipes calling for margarine or oil, substitute about 1/2 to 3/4’s with prune purée and make up the difference with the regular ingredient, e.g. a recipe call for 1 cup margarine then use 1/2 to 3/4 cup prunes and 1/4 margarine. Keeps in the fridge for up to 3 months.

1. In a medium sauce pan, combine the pitted prunes and water. Bring to a boil then reduce heat and simmer for 5 minutes. Let cool a bit, then transfer to a food processor or blender and whirl until smooth, about 1 minute.
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