Gluten-free Lemon White Chocolate Chip Cookies

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These were a flavor that y'all voted for on Instagram stories! I recipe tested in June/July and sold a few orders of these, but honestly, they didn't get the hype they deserved. Everyone who tries these loves them, and I think more people need to try them. So, TRY THEM! Now you don't have to buy them from me, you can make them at home!

Baking tool tip: I burned the crap out of a batch of these once, and the bottoms turned a charred brown. I wasn't using my Silpat liner. And I should have been. It ensures an even bake, and is non-stick so you don't have to oil anything! Cookies, pavlova, macarons, homemade candy, and fruit leather are all things I would use my Silpat mat for. Easy cleanup, too! You can grab one here (paid link). It's a crucial tool in my cut-out sugar cookies!

Ingredients:

2.5 cups gf 1 to 1 flour (my go-to flour always) (paid link)

2 eggs

2 sticks butter softened

1 tsp lemon extract

1 cup + 1 tbsp white sugar

1 tsp baking soda

juice and zest of 1 lemon

2 tbsp lemon pudding mix

1/2 cup white chocolate chips

Combine butter with sugar using mixer or whisk of choice. Add eggs, lemon extract, lemon juice, and zest and combine. Add pudding mix and incorporate fully before adding dry ingredients (flour and baking soda). Stir in your white chips and chill dough for 20 minutes.

Roll dough into balls and place on lined baking sheet. Bake at 350 for 12 minutes or until desired consistency (I like a slightly underdone cookie, shown below). Enjoy!