Lemon chocolate Chip Cookies (Vegan)
A soft, slightly crispy chocolate chip cookie infused with fresh lemon flavor. These cookies are dairy-free and egg-free, easy to prepare, and perfect for lemon lovers.
Ingredients
- 8 tbsp / 113 grams plant based butter with salt - melted
- 4 tbsp / 60 grams plant based yogurt
- ½ tbsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- 1½ cups / 180 grams all purpose flour
- 1 cup / 200 grams cane sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- ½ cup / 120 grams semi sweet chocolate - chips or bar - finely chopped (I finely chopped semi sweet chocolate chips.)
- extra zest and chocolate chips for decorating (I used whole semi sweet chocolate chips for the tops of the cookies.)
Instructions
- Zest and juice the lemon(s) and set the zest and juice aside for later.*you will need 1 to 2 lemons depending on the size of the lemons and if you would like extra zest to decorate the tops with*
- Measure out the 1/2 cups of semi sweet chocolate chips or bar and finely chop the chocolate. Set aside for later.
- Add the flour, baking powder, and baking soda to a small bowl; whisk to combine and set the bowl aside.
- Add the lemon zest and sugar to a medium bowl. Using your fingers, rub the zest into the sugar until all of the sugar is evenly coated. Add the melted butter to the sugar and whisk for 30 seconds or until the ingredients are well combined. Add the yogurt, vanilla extract, and lemon juice to the sugar mixture. Whisk for about 30 seconds or until the ingredients are well combined.
- Add the dry ingredients to the wet ingredients; folding until almost all of the flour is absorbed. Toss in the finely chopped chocolate; folding until all of the flour is absorbed and the chocolate is well distributed.
- Cover the dough and place it in the refrigerator for 30 minutes.
- Preheat the oven to 350F and line two cookie sheets with parchment paper. Once the oven reaches the desired temperature, remove the dough from the refrigerator and begin scooping the cookie dough. Each cookie is two tablespoons of cookie dough. Roll each dough ball between your palms to smooth them out and place them on a prepared cookie sheet. Return any unused cookie dough to the refrigerator between batches. Add 2 to 3 chocolate chips to the tops of the cookies before placing them in the oven.
- Bake the cookies for 12 minutes; the edges will be lightly browned and the center will be just set. These cookies benefit from some reshaping. This needs to be done as soon as they come out of the oven. You can use a large glass, or spatula to accomplish this. I used a large cookie/muffin ring.
- Allow the cookies to rest on the cookie sheet for 5 to 10 minutes before transferring them to a cooling rack. Once cooled, decorate them with a little lemon zest and serve.Store the cookies in an airtight container at room temperature.