Search This Blog

Friday, December 11, 2020

Vegan White Chocolate Lemon Oat Cookies

The first cookie of Christmas. If you love lemon and white chocolate, you will love these cookies. 

So, when I bought vegan white chocolate to make that White Chocolate Party Mix, I had to buy it online and it only came in packages of three. It was a pretty good price too. Under $20 but what am I supposed to do with so much white chocolate. ha ha 

I went on Pinterest to search for white chocolate recipes. Several time, these white chocolate lemon cookies kept popping up. I looked at all of them and came up with my own vegan version. None of them had oats so I added some of those too. 

I always like lots of lemon so if my measurements are to much, you can always cut back on the extract. 

If you do not have extract, you can use two or three teaspoons of fresh lemon juice and some of the zest. Maybe like a teaspoon. 

Let's get to it shall we. Here is what you will need.

1/2 cup room temperature vegan butter

1 cup organic sugar

1 golden flax egg 

1/2 tsp vanilla extract

1 to 1 1/2 tsp lemon extract (or two or three tsp fresh lemon)

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup vegan white chocolate (I really recommend King David but you do you)

1/2 cup oats

Preheat your oven to 350 degrees. 

In a large bowl, mix the butter and sugar until nice and creamy.

Add the flax egg, and extracts and mix again until nice and combined.

Add about half of the flour and mix. Add the remaining flour and mix. 

The cookie dough is going to be really thick so with a heavy duty spatula, very carefully stir in the white chocolate and oats and stir to combine. 

Using cookie scoop which I also recommend, scoop level scoopfuls onto a parchment lined baking tray. Bake at least 8 - 10 minutes. Depends on your oven. Ten minutes was perfect for my cookies. Just keep an eye on them. The edges should be very lightly browned. Remove from the oven and let them sit for just a minute then transfer to a parchment lined counter and let them cool completely. 

The cookie scoop yielded 4 dozen.


No comments:

Post a Comment