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Vegan gluten-free lemon sandwich cookies with lemon curd filling

Lemon Sandwich Cookies With Lemon Curd

Bright, creamy lemon curd sandwiched between tender gluten-free cookies with a hint of matcha earthiness.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Gluten Free, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the lemon curd
  • Zest of 2 Zest of 2 organic lemons Use organic lemons to avoid pesticide residue.
  • 0.5 cup 1/2 cup freshly squeezed lemon juice About 2 large lemons.
  • 0.25 cup 1/4 cup organic cane sugar
  • 0.25 cup 1/4 cup water
  • 1.5 tablespoons 1.5 tablespoons cornstarch
  • 2 tablespoons 2 tablespoons coconut oil For curd.
  • 2 tablespoons 2 tablespoons almond milk For curd.
  • Pinch Pinch turmeric powder For color.
For the lemon cookies
  • 1 cup 1 cup almond flour Add tenderness and moisture.
  • 0.75 cup 3/4 cup Bob Red's Mill 1:1 Gluten Free Flour Provides predictable structure.
  • 0.5 cup 1/2 cup tapioca starch Gives the cookies chewiness.
  • 1 teaspoon 1 teaspoon turmeric For color.
  • 0.125 teaspoon 1/8 teaspoon sea salt
  • 7 tablespoons 7 tablespoons coconut oil Total for cookies.
  • 6 tablespoons 6 tablespoons agave syrup To sweeten.
For the matcha cookies
  • 1 zest of 1 organic lemon Zest of 1 organic lemon For added flavor.
  • 0.5 cup 1/2 cup almond flour For texture.
  • 0.25 cup 1/4 cup tapioca starch
  • 6 tablespoons 6 tablespoons Bob Red's Mill 1:1 Gluten Free Flour
  • 1 teaspoon 1 teaspoon matcha Sifted for uniform color.
  • 3 tablespoons 3 tablespoons agave syrup
  • 3 tablespoons 3 tablespoons coconut oil
For the icing
  • 1.5 cups 1.5 cups icing sugar
  • 0.5 cup 1/2 cup vegan butter Room temperature.
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1-2 teaspoons 1-2 teaspoons almond milk As needed to thin the icing.

Method
 

Make the lemon curd
  1. 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 and prep for baking
  1. Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
Make the lemon cookie dough
  1. 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 and cut lemon cookies
  1. Roll the lemon dough between two sheets of parchment to about 1/4” thick. Cut out rounds and transfer them to the baking sheet.
Make the matcha cookie dough
  1. 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 and cool the cookies
  1. Bake all cookies for about 10 minutes, until lightly golden. Let cool for 15 minutes on the pan.
Prepare the vegan butter icing
  1. Beat vegan butter in a bowl, gradually adding icing sugar. Mix in vanilla and almond milk until smooth and pipeable.
Assemble the sandwich cookies
  1. Pipe icing onto the bottom of each lemon cookie, add lemon curd, and top with a matcha cookie.

Notes

Assembled cookies can be stored in the fridge for up to 5 days. Freeze unfilled cookies for up to 3 months.