Bright, creamy lemon curd sandwiched between tender gluten-free cookies sounds like a small luxury, and this vegan version delivers exactly that.
These cookies balance tangy citrus, a silky dairy-free curd, and a hint of matcha earthiness for contrast.
They’re approachable for bakers who usually avoid gluten or animal products, yet impressive enough for guests.
If you enjoy cookie sandwiches, you’ll love how these hold together without becoming soggy.
Why You’ll Love This Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
– Vegan and gluten-free without sacrificing texture.
– Bright, tart lemon curd with a silky mouthfeel.
– Crisp edges with tender, slightly chewy centers.
– Matcha adds color and subtle bitterness for balance.
– Freezer-friendly for make-ahead gifting.
– Uses pantry-friendly ingredients and simple techniques.
The finished cookie is a study in contrasts: a light, crisp cookie exterior that gives way to a soft, buttery crumb and a burst of tangy, creamy curd. Texture is intentional — the almond flour keeps the cookies tender while the gluten-free 1:1 flour and tapioca lend structure and chew.
★★★★★ “These are the best vegan lemon sandwich cookies I’ve tasted — bright flavor, perfect texture, and the matcha is genius.” — A satisfied reader
Key Ingredients for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
Fresh lemons (zest of 2 + 1/2 cup juice)
Fresh lemon zest and juice are the backbone of the curd’s flavor and the cookie’s bright note. Always buy organic when using zest to avoid pesticide residue. If you substitute bottled lemon juice the flavor will be flatter and the zest’s aromatic oils will be missing.
Almond flour
Almond flour adds tenderness, a slightly nutty flavor, and moisture that keeps these cookies from crumbling. Use finely ground blanched almond flour for the best texture; coarser almond meal can result in a grainier cookie. Replacing almond flour with another nut flour will change oil content and may require more binder.
Bob’s Red Mill 1:1 Gluten Free Flour
A balanced 1:1 blend provides predictable structure in gluten-free baking. It contains xanthan or other stabilizers tuned for cookies and cakes; using a plain rice flour blend without binders can make the dough crumbly. If you swap to a different 1:1 blend, check whether it contains xanthan and adjust hydration if the dough feels dry.
Coconut oil
Coconut oil contributes tenderness and a subtle richness that mimics butter. Use refined coconut oil if you want minimal coconut flavor; unrefined has a faint coconut scent. Substituting melted vegan butter will work but may slightly change spread and mouthfeel.
Full Ingredient List for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
– Zest of 2 organic lemons
– 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
– 1/4 cup organic cane sugar
– 1/4 cup water
– 1.5 tablespoons cornstarch
– 2 tablespoons coconut oil (for curd)
– 2 tablespoons almond milk (for curd)
– Pinch turmeric powder (for color, curd)
– 1 cup almond flour (for lemon cookies)
– 3/4 cup Bob Red’s Mill 1:1 Gluten Free Flour (for lemon cookies)
– 1/2 cup tapioca starch (for lemon cookies)
– 1 teaspoon turmeric (for color, cookies)
– 1/8 teaspoon sea salt
– 7 tablespoons coconut oil (total for lemon cookies)
– 6 tablespoons agave syrup (for lemon cookies)
– Zest of 1 organic lemon (for matcha cookies)
– 1/2 cup almond flour (for matcha cookies)
– 1/4 cup tapioca starch (for matcha cookies)
– 6 tablespoons Bob Red’s Mill 1:1 Gluten Free Flour (for matcha cookies)
– 1 teaspoon matcha (sifted, for matcha cookies)
– 3 tablespoons agave syrup (for matcha cookies)
– 3 tablespoons coconut oil (for matcha cookies)
– 1.5 cups icing sugar (for buttercream)
– 1/2 cup vegan butter (room temperature)
– 1 teaspoon vanilla extract
– 1-2 teaspoons almond milk (as needed to thin the icing)
Step-by-Step Instructions for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
Step 1: Make the lemon curd
In a small pot, combine lemon zest, lemon juice, water, organic cane sugar, and cornstarch; whisk until smooth. Heat the mixture over medium, whisking continuously until it thickens and becomes glossy. Remove from heat and whisk in almond milk and 2 tablespoons coconut oil, plus a pinch of turmeric for color. Chill the curd in the fridge until set and cool before filling the cookies.
Pro Tip: The curd should coat the back of a spoon and hold a line when you drag your finger through it.
Step 2: Preheat and prep for baking
Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper. Having your oven properly preheated ensures even rise and browning, especially with gluten-free dough which can brown quickly.
Pro Tip: The oven should feel consistently warm within 5°F of 350°F; if you see hot spots, rotate the pan halfway through baking.
Step 3: Make the lemon cookie dough
Whisk together the dry ingredients for the lemon cookies: 1 cup almond flour, 3/4 cup GF 1:1 flour, 1/2 cup tapioca starch, 1 teaspoon turmeric for color, zest of 2 lemons, and 1/8 teaspoon sea salt until no clumps remain. Add 7 tablespoons melted coconut oil and 6 tablespoons agave syrup; mix until a dough forms. If the dough is sticky or too soft, refrigerate 15–20 minutes.
Pro Tip: The dough should press together without crumbling and feel cool to the touch after chilling.
Step 4: Roll and cut lemon cookies
Roll the lemon dough between two sheets of parchment to about 1/4″ thick. Cut out rounds and transfer them to the baking sheet, leaving a little space between each.
Pro Tip: The rolled dough should be uniformly 1/4" thick; thin edges will brown faster.
Step 5: Make the matcha cookie dough
Mix the matcha dry ingredients: 1/2 cup almond flour, 6 tablespoons GF 1:1 flour, 1/4 cup tapioca starch, and 1 teaspoon sifted matcha. Add 3 tablespoons coconut oil and 3 tablespoons agave syrup; mix until a cohesive dough forms. Roll and cut shapes the same way as the lemon cookies.
Pro Tip: Matcha dough will have a vivid green color; if it looks patchy, knead gently until uniform.
Step 6: Bake and cool the cookies
Bake all cookies for about 10 minutes, until lightly golden. Let them cool on the pan for 15 minutes before transferring to a wire rack to finish cooling completely.
Pro Tip: Cookies should have pale golden edges and a slightly firm top; if they’re dark brown, your oven ran hot.
Step 7: Prepare the vegan butter icing
Beat room temperature vegan butter in a bowl, adding 1.5 cups icing sugar gradually. Mix in 1 teaspoon vanilla and 1–2 teaspoons almond milk until the icing is smooth and pipeable.
Pro Tip: The icing should be thick but smooth enough to hold a piped border; add milk by the 1/4 teaspoon if you need to thin.
Step 8: Assemble the sandwich cookies
Pipe a ring or dollop of icing onto the bottom of each lemon cookie, spoon a small amount of chilled lemon curd into the icing, then top with a matcha cookie to form a sandwich. Store assembled cookies in the fridge to keep the curd set.
Pro Tip: Each sandwich should feel slightly chilled and the curd shouldn’t ooze out when pressed lightly.
Expert Tips for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
– Temperature tip: Keep coconut oil melted but not hot; if it’s too warm it will make the dough greasy and cause excessive spread.
– Texture troubleshooting: If your dough is crumbly, add 1 teaspoon neutral liquid (almond milk) at a time until it binds.
– Oven calibration: Use an oven thermometer; many home ovens run 10–25°F off and that affects browning for gluten-free bakes.
– Equipment tip: A bench scraper and two sheets of parchment make rolling fragile GF dough easier and keep it from sticking.
– Icing consistency: For piping, aim for a medium-stiff buttercream; too thin and the curd will slip out, too thick and it won’t seal the sandwich.
– Matcha handling: Sift matcha to avoid clumps and to ensure even color throughout the dough.
– Common mistake—overbaking: Remove when the tops are set and edges barely golden; carryover heat firms them as they cool.
– Assembly tip: Chill cookies briefly before filling to prevent melting the buttercream and curd.
Storage & Freezing for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
Refrigerator storage: Store assembled cookies in an airtight container in the fridge for up to 5 days. Use a single layer or separate layers with parchment to keep sandwiches from sticking together.
Freezer storage: Freeze unfilled cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or zip bag for up to 3 months. For assembled cookies, freeze in a rigid container for up to 1 month to preserve curd texture.
Thawing: Thaw frozen unfilled cookies at room temperature for 20–30 minutes before assembling. For assembled frozen sandwiches, move to the fridge overnight, then bring to cool room temperature 10–15 minutes before serving.
Reheating: These are best served chilled or room temperature; avoid microwaving assembled cookies. If you want warm cookie halves, heat briefly (8–10 seconds) and assemble immediately.
Variations & Substitutions for Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
– Citrus swap: Use orange or lime in place of lemon for a different citrus profile. Replace lemon juice and zest one-for-one; expect a milder (orange) or tangier (lime) curd.
– Chocolate twist: Add 2 tablespoons cocoa powder to the matcha dough and reduce the GF flour by 1 tablespoon. The cookies will be richer and pair beautifully with lemon curd.
– Nut-free option: Replace almond flour with sunflower seed flour, then blot the dough color (it may turn greenish with baking soda—use a touch of turmeric to correct if desired). Texture will be slightly different but still tender.
– Jam filling: Swap lemon curd for raspberry or apricot jam for a classic sweet-tart combo; jam is thinner so use a little more buttercream to keep it from seeping out.
Frequently Asked Questions About Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
Q: Can I make the lemon curd ahead of time?
A: Yes. The curd can be made and chilled for up to 5 days in the fridge in an airtight container. For longer storage freeze in small airtight containers for up to 2 months and thaw in the fridge overnight.
Q: How do I prevent the cookies from becoming soggy with the curd?
A: Pipe a thin layer of buttercream onto the cookie base before adding curd — it creates a moisture barrier. Also assemble shortly before serving or store in the fridge to keep the curd firm.
Q: Can I replace tapioca starch with cornstarch?
A: In many recipes, cornstarch can substitute tapioca starch 1:1, but tapioca gives a slightly chewier texture and translucency that benefits these cookies. If using cornstarch expect a firmer bite.
Q: Why is my gluten-free dough crumbly after mixing?
A: Crumbliness usually means not enough fat or liquid; add coconut oil warmed slightly or a teaspoon of almond milk and knead gently until it holds. Chill briefly to firm before rolling.
Q: How do I keep matcha from tasting bitter?
A: Use culinary-grade matcha measured accurately and sifted; too much matcha or an overly vegetal grade will be bitter. Pairing it with the sweet curd and icing balances any residual bitterness.
Final Thoughts on Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free)
If you try this recipe, please leave a star rating in the recipe card below and pin it to Pinterest for later. For inspiration and similar gluten-free sandwich cookies see this Lemon Curd Sandwich Cookies {Vegan and Gluten-free} recipe and this bright Gluten Free Lemon Curd Cookies – The Loopy Whisk variation. For a slightly different take with chewy centers try these Lemon Sandwich Cookies With Lemon Curd (Vegan, Gluten Free) notes and a paleo option is available at Paleo Chewy Lemon Cookie Sandwiches (grain-free, dairy-free).
Lemon Sandwich Cookies With Lemon Curd
Ingredients
Method
- In a small pot, combine lemon zest, lemon juice, water, organic cane sugar, and cornstarch; whisk until smooth. Heat over medium, whisking continuously until thickened and glossy. Remove and whisk in almond milk, coconut oil, and turmeric for color. Chill in the fridge until set.
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Whisk together the dry ingredients for the lemon cookies until no clumps remain. Add melted coconut oil and agave syrup; mix until a dough forms.
- Roll the lemon dough between two sheets of parchment to about 1/4” thick. Cut out rounds and transfer them to the baking sheet.
- Mix the matcha dry ingredients. Add coconut oil and agave syrup; mix until a cohesive dough forms. Roll and cut shapes the same way as the lemon cookies.
- Bake all cookies for about 10 minutes, until lightly golden. Let cool for 15 minutes on the pan.
- Beat vegan butter in a bowl, gradually adding icing sugar. Mix in vanilla and almond milk until smooth and pipeable.
- Pipe icing onto the bottom of each lemon cookie, add lemon curd, and top with a matcha cookie.