Prepare to fall in love with these delectable gluten-free and sugar-free lemon and white chocolate cookies. These cookies offer a refreshing twist with the zesty lemon flavor perfectly complementing the creamy notes of white chocolate. Made with rice flour and sweetened with erythritol, they maintain a delightful texture and taste without the guilt. They are the perfect blend of sweet and tangy, ideal for those who appreciate refined sugar-free alternatives.
Why You’ll Love This: These cookies are a dream come true for health-conscious dessert lovers. The absence of gluten and refined sugar makes them a suitable choice for many dietary preferences, without compromising on flavor. The combination of lemon zest and juice with the subtle richness of white chocolate creates a taste sensation that is both refreshing and indulgent. Moreover, their easy preparation and versatility with ingredient substitutions make them a must-try recipe for any home baker.
Perfect Occasion: These lemon and white chocolate cookies are perfect for a sophisticated afternoon tea, a healthy snack option for children’s parties, or as a thoughtful gift for friends and family who prefer healthier dessert options. They’re also ideal for holiday baking when you want to offer a lighter, yet festive treat.
Decoration Tips: For an extra touch of elegance, drizzle the cookies with a glaze made from powdered erythritol mixed with a little lemon juice after they cool. Alternatively, sprinkle some finely grated lemon zest or a few crushed white chocolate chips on top just before baking to enhance their visual appeal and flavor.
Ingredients:
- 1 egg
- 2 tablespoons of ghee
- 4 tablespoons of erythritol (or preferred sweetener)
- A pinch of white chocolate essence
- Zest of 1 lemon and juice of 1/2 a small lemon
- 160 grams of rice flour
- 1 teaspoon of baking soda
- A handful of white chocolate chips
Instructions:
- Cream the ghee and erythritol together until smooth.
- Add the white chocolate essence and egg, beating until well combined.
- Mix in the lemon juice and zest.
- Gradually incorporate the rice flour and baking soda into the mixture until smooth.
- Fold in the white chocolate chips.
- Refrigerate the dough for at least 30 minutes to firm up.
- Form the dough into small cookies and place on a baking sheet.
- Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 8-10 minutes. The cookies should be just slightly golden underneath; they will firm up as they cool.
Enjoy these exquisite gluten-free and sugar-free lemon and white chocolate cookies that are as delightful to eat as they are easy to make, bringing a burst of freshness and joy to any occasion!
