These delicate triangle cookies pack a rich, nutty poppy seed filling into a tender, buttery-style dough that's easy to shape and just as easy to love. The filling comes together on the stovetop with plant-based milk, lemon zest, and a hint of vanilla, thickened until it's spreadable and deeply flavorful. A simple flax egg gives the dough structure while keeping things entirely plant-based, and a quick chill makes the dough easy to roll and cut into neat rounds. Once filled and pinched into their classic three-cornered shape, they bake up with pale, tender tops and just-golden bottoms — the perfect texture contrast in every bite. This is a great one to bake up for anyone following a no added sugar approach, since the flavor here comes through poppy seed, citrus, and vanilla rather than anything overly sweet. Store a batch in an airtight container and you've got a make-ahead treat that holds its shape and flavor for days.
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Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
Combine the poppy seeds, plant-based milk, and organic cane sugar in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and most of the liquid is absorbed, about 8–10 minutes. Remove from heat and stir in the 1 tbsp vegan butter, lemon zest, and 1/4 tsp vanilla extract. Transfer to a bowl and let cool completely before using.
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