Never ever did I think I was going to make a Lenny & Larry’s lemon poppyseed cookie remake recipe. These monster cookies were my lifeblood in college, but since then I’ve realized they were kind of…bad? So that’s why I made this recipe, to make them sooooo much better.
Just like the true Lenny & Larry’s, these are vegan, huge, and totally satiating. But unlike the store-bought brand, these are made of minimal, easy to find, super wholesome ingredients. And the best part is you can just throw everything in a bowl, mix and bake!
Now the picture above shows the Lenny & Larry’s version right next to my version, and I know they are both a vegan lemon poppy cookie but c’mon, I think mine just has the sliiiight edge.
And that’s not just because of the color and the look! The ingredients list for a Lenny & Larry’s cookie is massive, so for this Lenny & Larry’s remake recipe, I wanted to keep it as simple as possible.
What you will need for this vegan lemon poppy cookie recipe:
- 210 grams almond flour about 1 & 1/2 cups
- 1 tsp baking powder
- pinch of salt
- 1 tbsp poppyseeds
- 1/4 cup melted coconut oil
- 3 tbsp lemon zest
- 3 tbsp maple syrup
- 3 tbsp lemon juice
How to bring it all together:
- Preheat the oven to 350F.
- In a large bowl, whisk together the almond flour, baking powder, salt and poppy seeds.
- Then add the coconut oil, lemon zest, maple syrup and lemon juice. Stir until a soft dough forms.
- Divide the dough into three even pieces. Then using a wet hand, shape the dough into cookie-shaped discs (this cookie won’t spread, so make sure to shape it to how thick/thin you want it!)
- Place the cookies on a parchment lined baking sheet and use a fork to indent criss-crosses on the top (optional of course!)
- Bake at 350F for 20-22 minutes or until slightly crisped on the edges.
- Eat whenever!
Looking for other vegan cookie recipes? Try out a few of my favs here:
And this was a pretty short n’ sweet post this time, but that’s because the recipe is just so simple! I’ll probably try to beef it up later, but in the meantime, happy baking 🙂
Lenny & Larry’s Lemon Poppyseed Cookie Remake | Vegan & Gluten Free
Ingredients
- 210 grams almond flour about 1 & 1/2 cups
- 1 tsp baking powder
- pinch of salt
- 1 tbsp poppyseeds
- 1/4 cup melted coconut oil
- 3 tbsp lemon zest
- 3 tbsp maple syrup
- 3 tbsp lemon juice
Instructions
- Preheat the oven to 350F.
- In a large bowl, whisk together the almond flour, baking powder, salt and poppy seeds.
- Then add the coconut oil, lemon zest, maple syrup and lemon juice. Stir until a soft dough forms.
- Divide the dough into three even pieces. Then using a wet hand, shape the dough into cookie-shaped discs (this cookie won't spread, so make sure to shape it to how thick/thin you want it!)
- Place the cookies on a parchment lined baking sheet and use a fork to indent criss-crosses on the top (optional of course!)
- Bake at 350F for 20-22 minutes or until slightly crisped on the edges.
- Eat whenever!
