The most amazing vegan lemon cookies with white chocolate 🍋 And they are both Vegan and Glutenfree.
OMG! I can’t even begin to explain how delicious these lemon cookies are.
These are BEST vegan and gluten free lemon cookies ever! 🍪🍋 Trust me! Crispy on the outside – perfectly chewy on the inside. I’ve really been looking forward to sharing these lemon and white chocolate cookies with you and I don’t think it’s fair to keep this recipe to myself any longer. These cookies are so crazy delicious, and you’d never know that they are both vegan and gluten free 🍪
Every bite of these zesty lemon cookies are bursting with fresh lemon and the addition of white chocolate will have you hooked after just one bite 🍋
If you give these lemon cookies a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸
Lemon Cookies with White Chocolate
Amazing lemon cookies. Vegan and Glutenfree.
- 20 grams brown sugar (0.7 oz)
- 90 grams light cane sugar (3.2 oz)
- 70 grams vegan butter (2.5 oz)
- 80 grams buckwheat flour (2.8 oz)
- 70 grams almond flour (2.5 oz)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp lemon zest (zest from approx. 1½ lemon)
- 2 tbsp lemon juice
- 40 grams vegan white chocolate (1.4 oz)
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.
When baking cookies, the ratio between butter, sugar and flour is very important so please follow the measurements in the recipe as closely as possible.
If you are in the mood for more zesty recipes then check out this delicious Zest Citrus Loaf 🍋
This recipe is available both in English and Danish (click the flag below to switch language)