Description
Delightfully zesty and naturally sweet, these vegan and gluten-free lemon sandwich cookies feature soft, citrus-infused cookies filled with tangy homemade lemon curd. They’re refined sugar-free, dairy-free, and egg-free, making them a light yet indulgent dessert.
Ingredients
1 cup almond flour
1/2 cup tapioca flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
Zest of 2 lemons
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 tsp vanilla extract
1/2 cup lemon juice (freshly squeezed)
1 tbsp lemon zest
1/4 cup maple syrup (for curd)
1 tbsp cornstarch
1 tbsp non-dairy milk
Pinch of turmeric (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mix together almond flour, tapioca flour, coconut flour, baking soda, salt, and lemon zest.
- In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms.
- Roll the dough into 1-inch balls and gently flatten them onto the prepared baking sheet.
- Bake for 10–12 minutes until the edges are golden. Let the cookies cool completely.
- For the lemon curd, whisk together lemon juice, lemon zest, maple syrup, cornstarch, and non-dairy milk in a small saucepan.
- Cook over medium-low heat, stirring constantly, until thickened (about 5–7 minutes). Add turmeric for color if desired, then let cool.
- Once cookies and curd are cooled, spread about 1 tsp of lemon curd onto the flat side of one cookie and sandwich with another.
- Repeat with remaining cookies. Serve or store as directed.
Notes
Add shredded coconut to the cookie dough for extra texture.
Enhance the curd with a few drops of lemon extract for more zing.
Dust assembled cookies with powdered monk fruit sweetener for a festive touch.
Swap lemon curd with berry chia jam for a fruity variation.
Store in the fridge up to 5 days; assemble just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 130
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
