Delight in these zesty Lemon Sandwich Cookies filled with luscious lemon curd, perfect for any occasion and vegan-friendly!

Scale

Lemon curd

zest of 2 organic lemons

1/2 cup freshly squeezed lemon juice

1/4 cup organic cane sugar

1/4 cup water

1.5 tablespoons cornstarch

2 tablespoons coconut oil

2 tablespoons almond milk

pinch turmeric powder for color

1 cup almond flour

3/4 cup Bob Red’s Mill 1:1 Gluten Free Flour

1/2 cup tapioca starch

1 teaspoon turmeric for color

1/8 teaspoon sea salt

7 tablespoons coconut oil

6 tablespoons agave syrup

zest of 1 organic lemon

1/2 cup almond flour

1/4 cup tapioca starch

6 tablespoons Bob Red’s Mill 1:1 Gluten Free Flour

1 teaspoon matcha sifted

3 tablespoons agave syrup

3 tablespoons coconut oil

1 1/2 cups icing sugar

1/2 cup vegan butter room temperature

1 teaspoon vanilla extract

1–2 teaspoons almond milk as needed to thin

To prepare the lemon curd, combine the zest, lemon juice, sugar, and water in a saucepan over medium heat. Bring to a simmer.
In a small bowl, mix cornstarch with a little water to create a slurry, then add it to the saucepan while stirring continuously until thickened. Remove from heat and stir in coconut oil, almond milk, and turmeric. Set aside to cool.
For the lemon cookies, mix almond flour, gluten free flour, tapioca starch, turmeric, and sea salt in a bowl. In another bowl, combine coconut oil, agave syrup, and lemon zest, then mix into the dry ingredients until combined.
Shape the cookie dough into small balls and flatten them slightly. Bake at 350°F (175°C) for 10-12 minutes until lightly golden. Let cool completely.
For the matcha cookies, combine almond flour, tapioca starch, gluten free flour, matcha, agave syrup, and coconut oil in a mixing bowl, forming the cookie dough. Shape and bake similarly to the lemon cookies.
To prepare the icing, beat together icing sugar, vegan butter, and vanilla extract until smooth. Add almond milk gradually to achieve a spreadable consistency.
Assemble the cookies by spreading lemon curd between two lemon cookies, or matcha filling between matcha cookies, and drizzle with icing if desired.

Adjust the sweetness of the lemon curd and icing to taste. Store the cookies in an airtight container to keep them fresh.

Keywords: Lemon Sandwich Cookies, Vegan Cookies, Gluten Free Cookies, Lemon Curd Filling, Dessert Recipe