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Gluten-free, Vegan : Lemon White Chocolate Cookies

Lemon White Chocolate Cookies (gluten-free, vegan, and nut free)

Servings: 24 cookies


Olive oil 1/3 cup : or coconut oil

Maple syrup 1/2 cup

Almond milk 1/2 cup (if you are allergic to nuts, use soy milk)

Vanilla extract 1/2 teaspoon

Lemon juice 1 Tablespoon

Lemon zest 1 teaspoon

Millet flour 1 cup

Brown rice flour 1/2 cup

Coconut flour 2 Tablespoons

Aluminum-free baking powder 1/2 teaspoon

Sea salt 1/4 teaspoon

Vegan white chocolate 3/4 cup (I used PASCHA)


1. Preheat oven to 350 degrees. Grease the baking pan with olive oil or coconut oil.

2. In a large bowl, combine olive oil, maple syrup, soy milk, vanilla extract, lemon juice, and lemon zest and mix well.

3. Stir in millet flour, brown rice flour, coconut flour, baking powder, and sea salt until combined. Add white

chocolate and mix again briefly.

4. Shape dough into 1-inch balls. Place 1 inch apart onto the baking pan.

5. Bake 13-15 minutes or until bottoms begin to barely brown. Remove from oven and cookies about 5 minutes.

I used Bob's Red Mill's millet flour, brown rice flour, and coconut flour.

White chocolate from PASCHA. You can buy from PASCHA website or Amazon.


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