Name: Vegan Gluten‑Free Lemon Sandwich Cookies with Zesty Lemon Curd
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 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 of turmeric powder; Lemon cookies: 1 cup almond flour; 3/4 cup gluten-free 1:1 flour (with xanthan gum); 1/2 cup tapioca starch; 1 teaspoon turmeric; 1/8 teaspoon sea salt; 7 tablespoons coconut oil, melted; 6 tablespoons agave syrup; Zest of 1 organic lemon; Matcha leaf cookies: 1/2 cup almond flour; 1/4 cup tapioca starch; 6 tablespoons gluten-free 1:1 flour; 1 teaspoon matcha powder; 3 tablespoons agave syrup; 3 tablespoons coconut oil; Vanilla icing: 1 1/2 cups icing sugar; 1/2 cup vegan butter, room temperature; 1 teaspoon vanilla extract; 1–2 teaspoons almond milk

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Vegan Gluten‑Free Lemon Sandwich Cookies with Zesty Lemon Curd i love making these bright, citrusy vegan gluten-free lemon sandwich cookies when I want something cheerful and refreshing. They’re filled with homemade lemon curd, finished with sweet vanilla icing, and decorated with delicate matcha leaf cutouts for a naturally colorful, spring-ready treat.

Vegan Gluten‑Free Lemon Sandwich Cookies with Zesty Lemon Curd

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Lemon Curd:

Zest of 2 organic lemons

½ cup freshly squeezed lemon juice

¼ cup organic cane sugar

¼ cup water

1.5 tablespoons cornstarch

2 tablespoons coconut oil

2 tablespoons almond milk

Pinch of turmeric powder

Lemon Cookies:

1 cup almond flour

¾ cup gluten-free 1:1 flour (with xanthan gum)

½ cup tapioca starch

1 teaspoon turmeric

⅛ teaspoon sea salt

7 tablespoons coconut oil, melted

6 tablespoons agave syrup

Zest of 1 organic lemon

Matcha Leaf Cookies:

½ cup almond flour

¼ cup tapioca starch

6 tablespoons gluten-free 1:1 flour

1 teaspoon matcha powder

3 tablespoons agave syrup

3 tablespoons coconut oil

Vanilla Icing:

1 ½ cups icing sugar

½ cup vegan butter, room temperature

1 teaspoon vanilla extract

1–2 teaspoons almond milk

Directions

I start by making the lemon curd. I whisk the lemon zest, lemon juice, water, sugar, and cornstarch in a saucepan and cook it over medium heat until thickened. Once off the heat, I whisk in coconut oil, almond milk, and turmeric, then chill it until set.

I preheat the oven to 350°F (175°C). For the lemon cookies, I mix all dry ingredients, then stir in coconut oil and agave syrup until a soft dough forms. I roll the dough between parchment, cut out circles, and place them on a baking sheet.

For the matcha leaves, I combine all ingredients into a dough, roll it out, and cut leaf shapes. I gently press one leaf onto half of the lemon cookie rounds.

I bake the cookies for about 10 minutes until lightly golden and let them cool completely. I then beat the vegan butter, icing sugar, vanilla, and almond milk to make the icing.

To assemble, I flip half the cookies, pipe icing around the edges, spoon lemon curd into the center, and sandwich them with the decorated cookies on top. I chill them briefly before serving.

Servings and Timing

I get about 12 sandwich cookies from this recipe.

Prep time: 45 minutes

Cooking time: 10 minutes

Total time: 55 minutes

Approximate calories: 386 kcal per serving

Variations

I sometimes swap the lemon zest for orange zest for a softer citrus flavor. When I want extra texture, I add poppy seeds to the cookie dough. I also enjoy using raspberry jam instead of lemon curd for a different filling.

Storage/Reheating

I store these cookies in an airtight container in the refrigerator for up to 4 days. I let them sit at room temperature for about 10 minutes before serving. I don’t recommend reheating, as the filling and icing are best enjoyed chilled or slightly cool.

FAQs

Can I make the lemon curd ahead of time?

I often prepare the lemon curd up to two days in advance and keep it chilled until assembly.

Are these cookies freezer-friendly?

I freeze the plain cookies without filling, then assemble them fresh for best texture.

What can I use instead of almond flour?

I’ve tested oat flour as a substitute, though the texture becomes slightly softer.

Do I need food coloring for the yellow color?

I rely on turmeric for natural color and never use artificial coloring.

Can I skip the matcha leaves?

I sometimes skip them for simplicity, and the cookies still taste delicious.

Conclusion

I find these vegan gluten-free lemon sandwich cookies to be a joyful combination of flavor, color, and texture. They’re perfect when I want a bright dessert that feels special yet approachable, and I always enjoy sharing them at spring gatherings or keeping a few chilled for myself.

📖 Recipe:

Vegan Gluten‑Free Lemon Sandwich Cookies with Zesty Lemon Curd

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Author: Cheryl
Total Time: 55 minutes
Yield: 12 sandwich cookies
Diet: Vegan

Print Recipe

Description

Bright, citrusy vegan and gluten-free lemon sandwich cookies filled with tangy homemade lemon curd, finished with sweet vanilla icing and naturally colored matcha leaf decorations for a fresh, spring-inspired treat.

Instructions

Whisk lemon zest, lemon juice, water, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened.
Remove from heat and whisk in coconut oil, almond milk, and turmeric. Chill until fully set.
Preheat oven to 350°F (175°C).
For lemon cookies, mix almond flour, gluten-free flour, tapioca starch, turmeric, and salt. Stir in melted coconut oil, agave syrup, and lemon zest until a soft dough forms.
Roll dough between parchment paper, cut into circles, and place on a lined baking sheet.
For matcha leaves, mix all matcha cookie ingredients into a dough, roll out, and cut leaf shapes. Gently press one leaf onto half of the lemon cookie rounds.
Bake cookies for about 10 minutes until lightly golden. Cool completely.
Beat vegan butter, icing sugar, vanilla, and almond milk until smooth to make the icing.
Flip half of the cookies, pipe icing around the edges, spoon lemon curd into the center, and sandwich with the decorated cookies.
Chill briefly before serving.