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.
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
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.
Notes
Lemon curd can be made up to 2 days in advance and stored refrigerated.
Store assembled cookies in the refrigerator for up to 4 days.
Let cookies sit at room temperature for 10 minutes before serving.
Plain cookies can be frozen without filling and assembled later.
Turmeric provides natural yellow color without artificial dyes.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 386 kcal
- Sugar: 24 g
- Sodium: 85 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
