Lemon Cream Sandwich Cookies

December 05, 2018

Lemon Cream Sandwich Cookies


for the cookies

  • 1 egg
  • 3/4 cup creamy cashew butter
  • 1/4 cup raw honey
  • 2 tsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup oat flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • pinch of fine grain sea salt

for the cream filling


  1. Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper
  2. In a large bowl, whisk together the egg, cashew butter, honey, lemon juice, and vanilla until smooth. In a separate bowl, combine the coconut and almond flour with the baking soda and salt.
  3. Slowly stir the dry ingredients into the wet until fully combined and a thick cookie dough forms.
  4. Form the cookie dough into 20 balls and flatten each one to about 1/4-1/2 inch thickness on the parchment lined cookies sheets.
  5. Bake the cookies for 7-9 minutes in the preheated oven until they're just beginning to brown, and allow to cool for 2 minutes before transferring to wire racks to cool completely.
  6. Once cookies are cool enough to handle, chill them in the refrigerator or freezer for a bit before filling.
  7. While the cookies are baking or cooling, make the filling:
  8. In a bowl or blender, whisk/blend together the cooled coconut oil with the honey, lemon and vanilla. Then, beat in the coconut cream until a thick cream forms, then cover and put in the freezer for about 10 minutes before filling the cookies.
  9. To fill cookies, make sure the cream and cookies are chilled, then scoop filling on the bottom of one cookie and cover with another. This recipe makes a total of 10 cookies. Store cookies covered in the refrigerator and enjoy!
  10. While the cookies are cooling

Recipe Notes

*If you don't have canned coconut cream, refrigerate a can of full fat coconut milk so that the water and cream separate, then just use the cold cream and discard the water or save for another use.

Courtesy of: paleorunningmomma.com



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