One Bowl White Chocolate & Lemon Cookies (Gluten Free, Vegan)

Prep: 45 minutesCook: 15 minutesTotal: 60 minutes
Yield: 6 - 8Categories: Baking, Desserts
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These white chocolate and lemon cookies are the perfect combination of sweet and tart. After creating my Double Chocolate & Raspberry Cookies I decided to experiment with a few different flavour combinations and this delicious white chocolate and lemon version was born!

The chocolate and lemon work so well together meaning that these are packed full of light, summery flavours. The hint of lemon in these is quite subtle so you could always increase the amount of zest used if desired. I used a grater that results in quite large chunks of zest and ensured they were evenly distributed throughout the dough so that each bite has that lovely lemony flavour.

For this recipe you need to use margarine that comes in a hard block otherwise it won’t work and you’ll end up with an oily mess instead of deliciously soft centred cookies. How many it makes depends on the size of the scoop you use but I normally get 6 – 8 cookies from this amount of dough.

Please remember that the dough will spread during the baking process so ensure you spread the dough balls out, you may even need to use two separate baking trays. The cookies should keep well for up to four days in an airtight container.

If you like these light and zesty cookies, you may also like my Matcha & White Chocolate version which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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imperial
  • 150g 3/4 cup + 3 tbsp plain gluten free flour
  • 65g 1/4 cup + 1 tsp dairy free butter (hard block)
  • 60g 1/4 cup + 1 tsp dairy free white chocolate chips
  • 60g 1/4 cup + 1 tsp light brown sugar
  • 50g 1/4 cup caster sugar
  • zest of 1 lemon
  • 3 tbsp cold water
  • 1 tbsp flax seed
  • 1/4 tsp bicarbonate of soda
  • pinch of salt

Method

  1. Combine the flax seed and water in a cup and set aside for a minimum of ten minutes until a gel forms
  2. Melt the butter in a saucepan over a low heat
  3. Place the caster sugar and light brown sugar in a large mixing bowl and, once cooled, stir in the butter
  4. Add the flax egg to the sugar mixture and stir well until the sugar dissolves and a pale brown liquid forms
  5. Sieve in the flour before adding the bicarbonate of soda and the salt
  6. Stir well until the mixture begins to come together and a sticky dough forms
  7. Grate the lemon zest and add to the dough along with the chocolate chips, holding a little bit of each back to scatter across the top. Stir well, ensuring the pieces are evenly distributed throughout
  8. Place the dough in the fridge to chill for a minimum of thirty minutes
  9. Scoop out balls of the cookie dough using either a teaspoon or ice cream scoop and place onto a tray lined with baking paper, pressing down slightly to flatten the balls using your fingertips
  10. Repeat this until all of the dough has been used, making sure you leave a few inches between each ball of cookie dough to allow room for them to spread in the oven
  11. Bake the cookies in a preheated oven for 15 minutes at 170 degrees Celsius
  12. Scatter the remaining chocolate chips and lemon zest across the top of the cookies while they are still hot from the oven

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