Vegan lemon white chocolate cookies

Ingredients:
1/2 cup vegan butter, softened
1/2 cup granulated sugar
1/4 cup non-dairy milk (such as almond or soy milk)
1 tsp vanilla extract
1 tbsp lemon zest
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan white chocolate chips
Instructions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
Add in the non-dairy milk, vanilla extract, and lemon zest, and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the vegan white chocolate chips.
Using a cookie scoop or spoon, drop balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Bake for 12-14 minutes, or until the edges are lightly golden.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.