Lovely Lemon Cookies

Preheat the oven to 180C°/350F° convection.

Make sure that the vegan butter is room temperature as it's going to make the next step easier.

In a mixing bowl, add vegan butter, cane sugar and brown sugar and mix it together with a hand mixer for 2-3 minutes.

Add lemon zest and lemon juice and mix it with the hand mixer for another minute.

In a small mixing bowl, mix buckwheat flour, almond flour, baking powder, baking soda and salt.

Add the flour mixture to the large bowl with the butter/sugar mixture. You can still use a hand mixer to mix it together if you wish but I simply used a spoon to mix it.

Add chopped white chocolate and gently mix it with the dough using a spoon.

Line a baking tray with baking paper and add balls of the cookie dough to the tray. Make sure to leave a good amount of space between the cookie dough balls as they will spread in the oven. You might need more than one baking tray but remember to only bake one tray of cookies at a time.

Bake the cookies in the oven for 10-12 minutes.

Let the cookies sit on the hot baking tray for 1-2 minutes and then gently transfer them to a cooling rack using a spatula. The cookies will be soft while they are still hot so be careful.