Lemon Coconut Cream Sandwich Cookies (Paleo

• Vegetarian

• Refrigerated

  • 1 Egg

• Canned Goods

  • 7/16 cup Coconut cream

• Condiments

  • 1/4 Cupraw honey
  • 1 tbsp Honey, raw
  • 3 1/2 tsp Lemon juice, fresh

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking soda
  • 1/4 Cupcoconut flour
  • 1 pinch Sea salt, fine-grain
  • 1 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 3/4 cup Cashew butter, creamy

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg
• ¾ cup creamy cashew butter
• ¼ cupraw honey
• 2 tsp fresh lemon juice
• 1 tsp pure vanilla extract
• 1 cup blanched almond flour
• ¼ cupcoconut flour
• ½ tsp baking soda
• pinch of fine grain sea salt
• 1 tbsp coconut oil, melted and cooled
• ¼ cup plus 3 tbsp cold coconut cream*
• 1 tbsp raw honey
• ½ tsp pure vanilla extract
• ½ tbsp fresh lemon juice

Directions

• Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper
• In a large bowl, whisk together the egg, cashew butter, honey, lemon juice, and vanilla until smooth. In a separate bowl, combine the coconut and almond flour with the baking soda and salt.
• Slowly stir the dry ingredients into the wet until fully combined and a thick cookie dough forms.
• Form the cookie dough into 20 balls and flatten each one to about ¼-1/2 inch thickness on the parchment lined cookies sheets.
• Bake the cookies for 7-9 minutes in the preheated oven until theyre just beginning to brown, and allow to cool for 2 minutes before transferring to wire racks to cool completely.
• Once cookies are cool enough to handle, chill them in the refrigerator or freezer for a bit before filling.
• While the cookies are baking or cooling, make the filling:
• In a bowl or blender, whisk/blend together the cooled coconut oil with the honey, lemon and vanilla. Then, beat in the coconut cream until a thick cream forms, then cover and put in the freezer for about 10 minutes before filling the cookies.
• To fill cookies, make sure the cream and cookies are chilled, then scoop filling on the bottom of one cookie and cover with another. This recipe makes a total of 10 cookies. Store cookies covered in the refrigerator and enjoy!
• While the cookies are cooling