🧾 Ingredients:
- 1 cup white chocolate chips (or sugar-free white chocolate for a low-carb version)
- 1/2 cup almond flour (or finely ground oats for a nut-free option)
- Zest and juice of 1 fresh lemon
👩🍳 Instructions:
- Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Add lemon zest and juice to the melted chocolate and stir well. The citrus will brighten the flavor and give a fresh aroma.
- Mix in almond flour gradually until a soft dough forms. It should be pliable but not sticky.
- Scoop tablespoon-sized portions and roll into balls. Flatten slightly to form cookie shapes.
- Chill in the fridge for 10 minutes to set. No baking required!
🍯 Optional Enhancements:
- Dust with powdered sugar for a bakery-style finish.
- Add a pinch of turmeric for a golden hue and anti-inflammatory boost.
- Mix in crushed pistachios or coconut flakes for texture and flair.
💡 Tips:
- Use fresh lemon zest for maximum flavor—avoid bottled juice.
- These cookies store well in the fridge for up to 5 days.
- For a firmer texture, freeze for 15 minutes before serving.
This recipe is inspired by Hungry Happens and Kirbie’s Cravings, both of which showcase how simple ingredients can create magic. If you’d like a baked version or want to infuse it with wellness ingredients like ginger or saffron, I’d love to help you craft that next!