Leftover lemons from the gluten-free pound cake plus cheap white chocolate equals some outstandingly delicious cookies. My SO says these are in his top, if not at the top, of his favourites. These are chewy, yet light with the burst of lemon, mixed with the creamy bits of white chocolate. I’ve use an all purpose gluten-free flour (store brand, nothing expensive) combined with almond flour which always yields the best results. They require about a ten minute cooling time after baking before they firm up as they are pretty delicate when they come out of the oven. Waiting to eat them is literally the hardest part! Small batch easily doubled if you want to share with others. Actually, that may be the hardest part, the sharing. Catch a reel on Instagram for a gorgeous visual!
If you have made these, I would love to share your creations. Feel free to send a photo or tag on Instagram @bairdsbaking . Find more recipes to and reels over there as well!
GF Lemon and White Chocolate Cookies
- Prep: 15 minutes
- Bake: 8-10 minutes
- Yields: 12 large cookies
- Zest of a lemon
- 114g unsalted butter, softened
- 100g brown sugar
- 50g white sugar
- 1 large egg
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
- 120g gluten-free flour
- 100g almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 200g white chocolate
- Preheat oven to 375°F, and line a large baking sheet with parchment paper or silicone baking mat.
- Using a large bowl, zest lemon over bowl, adding in butter, brown sugar, and white sugar. Cream together using an electric mixer on high speed.
- Add in egg, creaming again until fluffy.
- Add in lemon juice, and vanilla and cream one more time.
- In a separate bowl, mix together the gluten-free flour, almond flour, baking soda, and salt.
- Fold flour mixture into the large bowl, using a wooden spoon.
- Fold in chopped white chocolate or white chocolate chips, which ever you prefer to use.
- Dough will be sticky, however roll into large dough balls with your hands as best as you can for that perfect circle shape. Placing on cookie sheet, spaced apart 3”.
- Bake for 8-10 minutes, checking around the 8 minute mark for that deep golden edge.
- Place cookie sheet on cooling rack to cool for 10-15 minutes. Once cool, dig in or store in an airtight container.