Lemon Poppy Seed Cookies


  • 1/2 c. organic brown sugar
  • 1/2 c. Earth Balance soy margarine
  • 1 tsp. ground flaxseed
  • 3 Tbsp. hot water
  • 1 tsp. grated lemon peel
  • 1-1/2 c. gluten free all-purpose flour or white wheat flour
  • 1/2 tsp. salt
  • 1 Tbsp. poppy seeds


  • 1 c. organic powdered sugar
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Tofutti cream cheese, softened


  1. In a medium bowl, cream margarine and brown sugar together using a hand mixer.
  2. Mix flaxseed with hot water and add. Add lemon peel and poppy seeds.
  3.  Mix flour and salt together and add to mixture in bowl a little at a time.
  4. Shape into balls, place on parchment-lined baking sheet, flatten and bake at 350 degrees F for 10 – 15 minutes.
  5. Stir glaze ingredients together until smooth and spread over cooled cookies.
Browse Cook(s): Melody Prettyman
Browse Theme(s): Desserts

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