Ingredients
Scale
- 1 cup + 2 tbsp white sugar
- 2 tbsp light brown sugar, packed
- 1 teaspoon salt
- 1/2 cup melted coconut oil (refined)
- 2 tbsp non-dairy milk
- 2 tbsp lemon juice
- zest from 3 lemons
- 2 tbsp finely chopped rosemary
- 1 teaspoon vanilla extract
- 1 1/2 cups flour, sifted
- 1/2 teaspoon baking soda
Instructions
- In a large bowl, whisk together the sugar, brown sugar, melted coconut oil, salt, lemon zest, rosemary, and until combined.
- Add room temp non-dairy milk, lemon juice and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Cover and chill the dough in the fridge for a minimum of 2hrs or overnight. The longer the better!
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter, then roll in sugar (optional) and place on a baking sheet lined with parchment paper. Pop the baking sheet in the fridge for 10 mins or so to chill again before baking.
- Bake for 10-12 minutes, or until cookies just begin to brown on the edges. Allow to cool for 10-15, then place on cooling rack to fully cool.
- Prep Time: 2hrs
- Cook Time: 10-12 mins