These vegan lemon cookies are soft, chewy and bursting with dairy-free white chocolate chips! Perfect when you're craving something sweet!
- 2 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 1 cup vegan butter (room temperature)
- ¾ cup organic granulated sugar
- ¾ cup organic light brown sugar
- 2 tablespoons non-dairy milk (room temperature)
- 1 ½ tablespoons lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 ½ cups vegan white chocolate chips
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Preheat the oven to 375°F and line a couple of baking sheets with parchment paper.
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Whisk the flour, cornstarch, baking soda, salt, and lemon zest together in a medium mixing bowl. Set aside.
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In a separate, large mixing bowl, beat the butter, sugar, and brown sugar together until creamy, about 1 minute.
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Beat in the milk, lemon juice, lemon extract, and vanilla extract.
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Begin beating the flour mixture into the butter mixture, adding a bit at a time and beating it in at low speed until a soft dough forms.
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Fold in the white chocolate chips.
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Drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheets, leaving at least 1 inch between them.
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Bake the cookies until they've spread out and are just barely starting to brown around the edges, 8 to 10 minutes.
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Transfer the baking sheets to cooling racks and let the cookies cool for a few minutes in order to set before removing them from the baking sheets.