These cookies are my favorite cookies of life. They are just lemony enough to feel like summer, but sweet enough to satisfy that sweet tooth. The streusel on top is a GAME CHANGER, these are like a lemon poppy seed muffin but in the form of a dense, chewy cookie. Please trust me on this, make them. It’s easy and worth it. Also, this isn’t a recipe to change up, follow it exactly for best results! You’ll be glad you did. Yummmm.
Note — All of my recipes are soy free and vegan. You could easily swap out vegan ingredients for the non vegan version (example: milk for almond milk, egg for egg replacer, regular cheese, etc.). These recipes are great for vegans and non vegans! I also make meals in bulk to last longer but feel free to half or even quarter the recipes for less food / no leftovers.
1 cup of vegan butter, cold & cubed
1 cup of cane/white sugar
½ cup brown sugar
2 tablespoons energ egg replacer + 3 tablespoons warm water, stirred (or two eggs worth of another replacer)
2 ¾ cup + 1 tablespoon of flour
3 ½ tablespoons cornstarch
¾ teaspoon baking soda
¾ teaspoon salt
3 tablespoons poppy seeds
1 teaspoon vanilla paste/extract
½ tsp lemon extract
1 tablespoon lemon juice
2 tablespoons lemon zest
1-2 tablespoons almond milk
optional 2-3 drops of yellow food coloring for a more lemon-y look
For the streusel
¼ cup vegan butter, room temp / soft
¾ cup flour
½ cup sugar
2 tsp lemon zest
pinch of salt
For the cookies
Cream the butter and sugar(s) together in a large mixing bowl until combined, add the egg replacer mixture. Add half of the flour, mix until it’s no longer visible. Add the remaining flour, baking powder, salt, cornstarch, lemon juice and zest, poppy seeds, and vanilla. Mix until smooth. If it’s a little bit dry add the 1-2 tablespoons of almond milk, slowly, only using if it’s not able to mix. Chill in the refrigerator at least thirty minutes but preferably overnight. Chilling makes a huge difference so please don’t skip this step for this recipe!
For the streusel
Mix everything together in a medium mixing bowl until combined and slightly crumbly, if it’s not quite dry enough to crumble add a tablespoon of flour at a time. Refrigerate until use.
Preheat the oven to 385 degrees. Roll or scoop (I used a 4 oz cookie / ice cream scoop) cookie dough into even balls. Place on a parchment lined baking sheet, eight fit on each sheet for me, you want them to have room to expand and not touch, even though they won’t spread much at all. Lightly press down, not completely flattening but leaving enough of a flat surface to add streusel on top, see picture. Sprinkles the streusel over top of each cookie, it’s okay if it even falls off near the cookie, leave it and the cookie will bake into it.
Bake for 8-10 minutes, I watch them and you’ll see a little crisp forming but they still might seem slightly gooey in the center, that’s perfect. When cooking it’ll set and it gives it the best gooey, chewy, still slightly crunchy texture. Let cool on a cooling rack until storing or dig in after 10 minutes (to let the center set)!
This recipe makes 22 (4 oz) cookies that are best stored in an airtight container for up to five days.