Description
Delight in these zesty Lemon Sandwich Cookies filled with a tangy, naturally sweetened lemon curd. Made with almond, tapioca, and coconut flours, these gluten-free cookies are soft, flavorful, and perfect for a refreshing treat that combines citrus brightness with a tender crumb.
Ingredients
Cookies
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 2 lemons
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Lemon Curd
- 1/2 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1/4 cup maple syrup
- 1 tbsp cornstarch
- 1 tbsp non-dairy milk
- Pinch of turmeric (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking soda, salt, and the zest of 2 lemons. Stir them well to integrate all the dry components and lemon flavor evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until fully incorporated and smooth.
- Form the Dough: Pour the wet ingredients into the dry mixture and stir thoroughly until a soft dough forms, ensuring all ingredients are well combined.
- Shape Cookies: Roll the dough into 1-inch balls using your hands, then gently flatten each ball onto the prepared baking sheet to form cookie shapes.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown. Once baked, remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare Lemon Curd: In a small saucepan, whisk together the freshly squeezed lemon juice, lemon zest, maple syrup, cornstarch, and non-dairy milk until smooth, ensuring there are no lumps.
- Cook Curd: Place the saucepan over medium-low heat and cook the mixture, stirring constantly to prevent lumps and burning, until it thickens, about 5 to 7 minutes. Add a pinch of turmeric for a vibrant yellow color if desired. Remove from heat and cool completely.
- Assemble Sandwiches: Once both the cookies and lemon curd have cooled, spread approximately 1 teaspoon of lemon curd on the flat side of one cookie and sandwich it with another cookie, pressing gently to adhere.
- Serve or Store: Repeat the assembly with the remaining cookies and curd. Serve immediately or store in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Notes
- Make sure the cookies are fully cooled before assembling to prevent the lemon curd from melting and making the cookies soggy.
- You can substitute coconut oil with vegan butter for a different flavor profile.
- Use freshly squeezed lemon juice for the brightest flavor and best curd consistency.
- For extra zestiness, add more lemon zest to the cookie dough or lemon curd according to your preference.
- This recipe is gluten-free and suitable for a low lactose diet using non-dairy milk options.
