White Chocolate Chip Cookies
Serves: 12
  • Ingredients:
  • ½ cup coconut oil or vegan butter, room temperature
  • ¼ cup vegan cream cheese
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg or egg replacer
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup vegan white chocolate chips
  1. Preheat the oven to 350 degrees F.
  2. In an electric mixer with a whisk attachment, cream together the coconut oil or butter and cream cheese.
  3. Add the granulated sugar and brown sugar and whisk until smooth.
  4. Add the egg, vanilla, and lemon extracts and whisk until smooth.
  5. Pour in the flour, baking soda, and salt and whisk until a dough consistency is formed and the mixture is sticking to your whisk.
  6. Fold in the chocolate chips.
  7. Roll the dough in your hands into balls half the size of your fist, and place on a large baking sheet with a silpat or wax paper. Press down slightly on the balls with your palm so they are in the cookie shape.
  8. Bake for 15-18 minutes, or until the edges are slightly browned.
The cookies might look undercooked when you first take them out of the oven, but they will continue to bake for a few more minutes. If they are still raw in the center after ten minutes, place them back in the oven and bake longer.
If you just want plain white chocolate chip cookies, I would use vegan butter instead of coconut oil and 2 teaspoons vanilla instead of lemon extract.
Recipe by Vivian & Me at http://vivianandme.com/white-chocolate-chip-cookies/