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Dairy-Free Lemon Curd Cookies with Vanilla Cream Swirl

Deliciously zesty, these dairy-free lemon curd cookies are easy to make and perfect for any occasion, swirled with creamy vanilla for extra indulgence.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Base flour for the cookies.
  • 1/2 cup coconut flour Adds texture and flavor.
  • 1/4 teaspoon sea salt Balances flavors.
Wet Ingredients
  • 1/2 cup coconut oil, melted Provides moisture.
  • 1/2 cup maple syrup Natural sweetener.
  • 1/4 cup lemon juice Freshly squeezed for best flavor.
  • Zest from 1 lemon lemon zest Enhances the lemon flavor.
  • 1 teaspoon vanilla extract Adds aromatic flavor.
For the Cream Swirl
  • 1/2 cup dairy-free cream cheese For swirling on top of the cookies.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine almond flour, coconut flour, and sea salt.
  3. In another bowl, whisk together coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until smooth.
  4. Mix the wet ingredients into the dry ingredients until well combined.
Baking
  1. Scoop tablespoon-sized balls of dough onto your prepared baking sheet.
  2. Bake for about 12-15 minutes or until the edges are golden.
  3. Allow them to cool completely.
Cream Swirl
  1. Whip the dairy-free cream cheese until creamy, and then swirl it onto your cooled cookies.

Notes

For better flavor, allow cookies to cool completely before adding cream swirl. You can substitute agave syrup or coconut sugar for maple syrup if desired.