Gluten Free White Chocolate Chip Lemon Cookies (Vegan)

If you enjoy lemon desserts, you'll love our gluten free white chocolate chip lemon cookies! These are a spring twist on regular chocolate chip cookies, with fresh lemon and white chocolate chips. Our lemon cookies are gluten free, nut free, and vegan!

Top 8 free, vegan; Free of: dairy, eggs, peanuts, tree nuts

Course Cookies, Desserts

Cuisine American

Keyword gluten free lemon cookies, vegan lemon cookies

Prep Time 10

Cook Time 11

cooling time 5

Total Time 26

Servings cookies

Calories 139kcal

Ingredients

½ cup dairy free/vegan butter, softened* (we recommend the Country Crock Plant Butter sticks)*
½ cup unbleached cane sugar
½ cup packed brown sugar
1 teaspoon vanilla extract
zest of 1 medium lemon
1 cup King Arthur gluten free all-purpose baking mix
⅛ teaspoon baking soda
3 Tablespoons fresh squeezed lemon juice
1 Tablespoon rice milk or other dairy free milk
¾ cup Authentic Foods superfine sorghum flour OR brown rice flour
⅛ teaspoon sunflower yellow McCormick natural food color powder (optional)
⅓ - ½ cup allergy friendly white chocolate chips (we like the Great Value allergy friendly white chocolate chips)

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, cream together the dairy free butter, sugar, brown sugar, vanilla, baking soda, and lemon zest.
Add the all purpose gluten free baking mix to the butter mixture and mix until blended.
Add the the sorghum flour, the lemon juice, the dairy free milk, and the white chocolate chips and mix again until smooth and a thick dough forms.
Scoop cookie dough out with a silverware teaspoon (or measuring tablespoon) and drop on the cookie sheet by spoonfuls about 2 inches apart. You can flatten the dough slightly.
If you'd like more uniform cookies, roll the cookie dough into 1-inch balls then flatten slightly on the cookie sheet.
Bake 10-11 minutes for soft cookies, or 12-13 minutes for crispier cookies.
Allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
Store in an airtight container at room temperature for 3-4 days (if they last that long!) or freeze them. These store well in the freezer.

Notes

*We don't recommend using Earth Balance butter in these cookies, it tends to be much softer and more liquid at room temperature and these cookies tend to spread too much when using Earth Balance.

**Gluten free baking mix already has baking soda, salt, xanthan gum, and baking powder in it already. If you are using a gluten free all purpose flour that has xanthan gum in it but doesn't have baking soda, salt, etc. you can add 1/4 teaspoon baking soda and 1/4 teaspoon salt to this recipe.

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