Description
These Lemon Sandwich Cookies are soft, tangy, and filled with a luscious homemade lemon curd. Completely vegan and gluten-free, they make a perfect light and zesty treat for any occasion.
Ingredients
- 1 tbsp ground flaxseed
- 2 1/2 tbsp water
- 1/3 cup refined coconut oil, melted
- 1/2 cup cane sugar
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup oat flour
- 1/4 cup tapioca starch
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup lemon curd (see note or recipe)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, combine ground flaxseed and water. Let sit for 5 minutes to thicken.
- In a large bowl, whisk together melted coconut oil, sugar, lemon zest, lemon juice, and vanilla.
- Add the thickened flax egg to the wet ingredients and mix well.
- In a separate bowl, whisk together almond flour, oat flour, tapioca starch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and stir until a soft dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet. Flatten slightly with your fingers.
- Bake for 10–12 minutes until the edges are set and bottoms are lightly golden. Let cool completely.
- Once cool, spoon about 1–2 tsp of lemon curd onto the flat side of one cookie and sandwich with another.
- Refrigerate to help the curd set before serving, if desired.
Notes
- Cookies can be stored in an airtight container in the fridge for up to 5 days.
- Use store-bought or homemade vegan lemon curd.
- Make sure coconut oil is melted but not hot when mixing.
- If dough is too soft to handle, chill it in the fridge for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 170
- Sugar: 9g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
