Lemon White Chocolate Cookies (Edit recipe)

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	214
Fat:	9 g
Carbohydrates:	31 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	107 mg
Fiber:	1 g
Sugars:	11 g
Calculated per serving.

by Pascha Chocolate

View original recipe

Serves: 12

Ingredients

1/2 cup Coconut Oil, room temperature
2/3 cup Cane Sugar
1 Tbsp Aquafaba, (or liquid egg replacer)
1 Tbsp Lemon zest, (approx 1 lemon)
1 tsp Lemon Extract
1.25 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Sea Salt, fine
6 pieces White Chocolate, (6 squares)

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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

Preheat the oven the 350 degrees and parchment line a cookie sheet.
In the bowl of a stand mixer cream the coconut oil and sugar together on high speed for 3 minutes until light and fluffy.
Add in the aquafaba (or liquid egg replacer), lemon zest, and lemon extract and mix together on high for another 2 minutes.
Add the in gluten-free flour, baking powder, baking soda, and sea salt and mix until a crumbly dough forms.
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.
Bake for 10 minutes or until the cookies are a light golden brown around the edges.
Remove from the oven and allow to fully cool on the pan.
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.
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