Ingredients
Equipment
Method
- Line a large cookie sheet with parchment paper.
- Add white chocolate chips to a large microwave-safe mixing bowl. Heat chocolate in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Using a whisk, add in lemon juice and whisk until lemon juice is fully incorporated and the mixture becomes uniform in color and smooth.
- Switch to a spatula and stir in the zest and quick oats until they are evenly mixed in. The batter should be thick.
- Use a 1 tbsp cookie scoop to scoop up cookie batter and place onto the prepared cookie sheet, spacing cookies 2 inches apart. Use the back of a spoon to flatten cookies into a thick round disk (about 1/4 inch thick), smoothing edges and top as needed.
- If desired, garnish the top of cookies with additional zest. Place cookies into fridge to set for 30 minutes to one hour. When cookies are set they should feel firm and you should be able to peel the cookies off of the parchment paper.
- Let cookies sit at room temperature for about 10-15 minutes before eating. Store uneaten cookies in an airtight container in the fridge or freezer.
Notes
These cookies are perfect for meal prep and actually taste better the next day. Store in refrigerator for 5-7 days or freeze for up to 3 months. For best results, use high-quality white chocolate chips and freshly squeezed lemon juice. Try variations like adding coconut flakes, freeze-dried berries, or chopped pistachios.