3/4 cup (144 g) raw sugar
Zest of 1 lime, about 1 tablespoon
2 teaspoons fresh lime juice
1 teaspoon pure vanilla extract
1 1/2 cups (204 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/3 cup (50 g) nondairy white chocolate chips
2 to 3 tablespoon(s) (15 to 30 ml) coconut milk or other nondairy milk
*1/4 shredded unsweetened coconut**(optional)
With an electric mixer, cream together butter and sugar. Stir in zest, juice, extract.
In a medium bowl, sift flour, baking soda, baking powder, and salt.
Fold dry ingredients into wet. Add milk, as needed. Fold in chips and coconut if using.
Scoop up 1 1/2 to 2 tablespoons worth of dough. Flatten a little, as the cookies don’t spread a lot while baking.
Bake for 12 minutes, until the edges of the cookies are golden brown. If you want a soft gooey chewy cookie, bake for about 9-10 minutes.
Wait 2 minutes before transferring them to a wire rack to cool completely.