Ingredients
Units
Scale
- 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
