Lemon White Chocolate Cookies (Edit recipe)

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

10

Serves: 12

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven the 350 degrees and parchment line a cookie sheet.
  2. In the bowl of a stand mixer cream the coconut oil and sugar together on high speed for 3 minutes until light and fluffy.
  3. Add in the aquafaba (or liquid egg replacer), lemon zest, and lemon extract and mix together on high for another 2 minutes.
  4. Add the in gluten-free flour, baking powder, baking soda, and sea salt and mix until a crumbly dough forms.
  5. With a cookie scoop or spoon, make cookie dough balls with approximately 1.5-2 tbsp worth of dough and place evenly on the cookie sheet. Gently press down on each cookie dough ball so they are flat.
  6. Bake for 10 minutes or until the cookies are a light golden brown around the edges.
  7. Remove from the oven and allow to fully cool on the pan.
  8. Break the white chocolate into small pieces and place in a microwave-safe bowl. Heat in 30 second-intervals, stirring after each interval, until the chocolate is fully melted and smooth.
  9. With a piping bag or spoon, drizzle the melted white chocolate over the fully cooled cookies. Enjoy!

Notes

Note: Store cookies in an airtight container at room temperature for up to 7 days. Cookies can be frozen in an airtight container for up to 6 months. // Recipe, photos and reel credit @cakedbykatie

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:127
Fat:9 g
Carbohydrates:11 g
Protein:0 g
Cholesterol:0 g
Sodium:100 mg
Fiber:0 g
Sugars:11 g
Calculated per serving.
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