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Lemon Sandwich Cookies With Lemon Curd

Bright lemon cookies meet vegan, gluten-free baking in a light sandwich treat perfect for snacks and meal prep.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Gluten Free, Vegan
Calories: 140
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup almond flour Gluten-free flour option.
  • 1/2 cup coconut flour Gluten-free flour option.
  • 1/4 cup powdered sugar Can replace with sugar-free sweetener for lower sugar version.
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil, melted Can substitute with neutral oil or vegan butter.
  • 1/4 cup maple syrup Can be reduced for a lower calorie version.
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 lemon Zest of
For the lemon curd
  • 1 cup lemon curd (vegan) Can be made lower sugar.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix almond flour, coconut flour, powdered sugar, baking soda, and salt.
  3. In another bowl, whisk together melted coconut oil, maple syrup, vanilla extract, lemon juice, and lemon zest.
  4. Combine wet and dry ingredients until a dough forms.
Baking
  1. Roll the dough into small balls and place them on the baking sheet.
  2. Flatten each ball slightly with your hand.
  3. Bake for 10-12 minutes, or until lightly golden.
  4. Let cookies cool before spreading lemon curd on one cookie and sandwiching with another.

Notes

Store in an airtight container in the fridge for up to 5 days. Freeze plain cookies for longer storage.