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Lemon Sandwich Cookies with Lemon Curd

These vegan and gluten-free Lemon Sandwich Cookies provide an explosion of fresh lemon flavor, making them perfect for tea time or as a delightful dessert.
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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: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup almond flour Level the flour for best results.
  • 1/2 cup coconut flour Use regular flour if not gluten-free.
  • 1/4 cup powdered sugar For dusting if desired.
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • Zest of 1 lemon Add more zest for extra flavor.
  • lemon curd (store-bought or homemade) For sandwiching.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix the almond flour, coconut flour, powdered sugar, baking soda, and salt.
  3. In another bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and lemon zest.
  4. Combine the wet and dry ingredients until a dough forms.
  5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet and flatten slightly.
Baking
  1. Bake for 10-12 minutes, or until golden.
  2. Let the cookies cool completely on a wire rack.
  3. Once cooled, spread lemon curd on the bottom of one cookie and sandwich it with another cookie.
Serving
  1. Serve with afternoon tea or coffee, optionally dress with powdered sugar or fresh berries.

Notes

Store cookies in an airtight container in the fridge for up to 5 days or freeze for 3 months. Allow to thaw when needed.