Vegan Lemon White Chocolate Cookies
Let’s talk cookies!
If there is one flavor I love, it’s lemon! However, it’s really hard to nail a good lemon cookie. It’s typically shortbread or some other variation, but not a traditional cookie. I’ve found that the way lemon juice will interact with the cookie ingredients that you’ll get more of a cake like cookie.
If you search most recipes, you’ll find in the comment section that most readers get that same result. While I love cookies of all textures, I love a crispy chewy cookie. That being said, I was on the search to create not only a lemon cookie, but one that’s vegan and also delivers in the texture department.
And just like that, the new vegan Lemon White Chocolate Cookies were born!
These cookies are great for countless reasons! They are quick, easy, require just a flax egg, little to no chill time, have the perfect texture, feature real lemon juice, tons of lemon flavor, are packed with white chocolate chips, have that gorgeous hue from turmeric, are perfect for any season, but especially summer, and these are just such a classic cookie!
If you’re all about all things lemon or love a fun cookie, you have to try these new vegan Lemon White Chocolate Cookies!
Why this recipe is great:
Quick
Easy
Packed with lemon flavor
Require little to no chill time
Perfect for summer
Perfect texture!
Vegan Lemon White Chocolate Cookies
- Total Time: 20 minutes
- Yield: 8 Large or 16 Small 1x
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 2 tsps cornstarch
- 1/2 cup vegan butter, softened
- 3/4 cup granulated sugar
- 2 tbsps light brown sugar
- 1 tbsp ground flax, 3 tbsps water
- 1 tbsp lemon extract
- 1 tbsp lemon zest
- 1/2 tsp turmeric
- 1/4 tsp salt
- 2 tbsps lemon juice
- 1 cup vegan white chocolate chips
Instructions
- In a small bowl combine ground flax with water, set aside to thicken, 10 mins.
- In a bowl combine your flour, salt, baking soda, cornstarch, and set aside.
- To the bowl of a standing mixer with the paddle or whisk attachment, add the brown and white sugar. Rub the lemon zest into the sugar for a few minutes.
- Now add the vegan butter and blend until smooth, but not runny. (1 – 2 mins). If it becomes runny, I recommend chilling the dough for at least 45 mins – 1hr
- Now add the turmeric, lemon juice, lemon extract, flax egg blend until smooth. (1 min) –
- Add your dry ingredients to the wet in segments combine for just a few seconds in between each addition. Mix batter just until combined. Don’t over mix.
- Add your white chocolate chips and form into balls. Slightly flatten with your hand. Cover and place in the fridge to chill while you preheat the oven. (15 – 20 minutes)
- Set the oven to 350. Line a baking sheet with parchment paper and bake for 10 minutes until slightly golden. Allow to cool for at least 10 minutes on the pan. The cookies will puff up a little, but reduce in size as they cool. You’ll make 6-8 large cookies, and 16 small.
Notes
- Turmeric will dye your nails so if you need to, use gloves!
- Also be careful of white marble as the color may transfer
- You can add up to 1 tsp of turmeric if desired for a more vibrant color, but I wouldn’t add more.
- The longer they sit, the more of a yellow tint the chocolate chips may get around the edges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
