Ingredients
Scale
1 cup (164 g) white chocolate chips
2 tbsp (30 ml) lemon juice + 2 tsp lemon zest
1/2 cup + 2 tbsp (57 g) quick oats
Instructions
1. Line a baking sheet with parchment paper.
2. Melt white chocolate chips in a microwave-safe bowl, stirring between 15-30 second intervals.
3. Whisk in lemon juice until smooth and uniform.
4. Stir in lemon zest and quick oats until fully combined.
5. Scoop dough onto sheet and shape into thick discs.
6. Refrigerate 30–60 minutes until set.
Notes
Let cookies sit at room temp 10–15 minutes before eating for a softer texture.
Store in an airtight container in the fridge up to 1 week or freeze for longer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian