These Chocolate Chip Lemon Cookies are super sweet and have a hint of lemon flavor! Chewy or crunchy options and of course VEGAN!
Crunchy or chewy whichever version you choose you will LOVE them!
I’ve been on a lemon kick lately I love it’s tangy flavor it adds to traditional recipes… it gives an un-expected pop of flavor.
These Chocolate Chip Lemon Cookies are going to be your new favorite version of the classic chocolate chip cookie.
A note about the lemon:
You need to add the lemon juice AND the lemon zest… without the zest the flavor is just not strong enough so depending on how strong you want the flavor will depend on how much zest you add… I liked between ½ and 1 teaspoon so go with what you like!
Crunchy or Chewy:
I could not decide so I had to share them both! They are both amazing in their own way, I will say the crunchy flat cookie is a lot sweeter but they chewy texture of the other cookie is just so classic… try them both 😉 let me know which you liked better!
Try them and let me know what you think in the comments below or tag me on TwoRaspberries How much lemon did you use? Did you make the chewy or the crunchy version?
Chocolate Chip Lemon Cookies
These Chocolate Chip Lemon Cookies are super sweet and have a hint of lemon flavor! Chewy or crunchy options and of course VEGAN!
- Prep Time: 10
- Cook Time: 17
- Total Time: 27 minutes
- Yield: 12 1x
- Method: bake
Ingredients
WET INGREDIENTS:
¾ stick of melted Earth Balance vegan butter (6 TBSP)
1 tsp vanilla
3 TBSP lemon juice
½-1 teaspoon lemon zest depending on desired flavor potency
⅓ cup vegan cane sugar*
⅔ cup packed brown sugar*
2 TBSP non-dairy milk (I used plain unsweetened vanilla almond milk)
DRY INGREDIENTS:
1 ½ cups unbleached all purpose flour
Pinch of sea salt
¼ tsp baking soda
⅓-½ cup vegan chocolate chips
Instructions
- Pre-heat the oven to 350˚ F
- Melt the butter and mix the rest of the wet ingredients in with the butter.
- Add the dry ingredients to the wet mixture and stir until well combined (stir chocolate chips in last)
- Place in fridge until dough is firm (approx 2 hrs) see notes* for softer thick version of cookie not requiring fridge time.
- Line a baking sheet with parchment paper, and roll into golf ball sized balls.
- Place in the oven and bake for 17 minutes.
- Let cool completely.
Notes
* the recipe listed above is for the flat chewy cookie pictured, if you would like the result of the softer thicker cookie pictured then you only need to add ¼ vegan cane sugar and ½ cup packed brown sugar and SKIP the refrigerate step.
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