Fresh baked and out of the oven, these cookies are perfect for celebrating spring! Tangy lemon, crunchy poppy seeds and fragrant lavender blend with nutty almond to create these vegan morsels of love. Let us know what you think!
Using an electric mixer, combine sugar and vegan butter until smooth and creamy. Add extracts, lemon juice and zest and whip again.
In a separate bowl, combine flours, baking powder, poppy seeds, lavender and salt. Mix to combine well.
Add the dry mixture to the butter mixture and beat on medium speed until well combined.
Roll 2 tbsp dough into the palm of your hands into a ball, then press flat to make cookies. Or, alternatively, roll dough out onto a clean floured work surface and cut into shapes using cookie cutters. Leave dough at least 1/4 in thick.
Bake for 12 – 17 minutes, or until cookies are starting to brown around the edges. Remove from the oven and let cool for 10 minutes. Transfer to cookie racks and cool for another 30 minutes. Serve with milk and enjoy!