Lemon Cookie Sandwiches (grain-free, dairy-free

• Vegan
• Gluten free

• Produce

  • 1 tbsp Lemon, zest

• Condiments

  • 1/3 cup Lemon curd
  • 1/3 cup Maple syrup

• Baking & Spices

  • 133 g (~1 1/3 cups but please weigh! almond flour
  • 1/2 tsp Baking soda
  • 2 tbsp Coconut flour
  • 1 1/2 tsp Lemon extract
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1/4 cup Refined1 coconut oil

Found on texanerin.com

Ingredients

• 1/4 cup (56 grams) refined1 coconut oil, melted
• 1/3 cup (107 grams) maple syrup
• 1 tablespoon lemon zest
• 1 1/2 teaspoons lemon extract
• 133 grams (~1 1/3 cups but please weigh!) almond flour
• 2 tablespoons (17 grams) sifted coconut flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 - 1/2 cup lemon curd

Directions

• In a large bowl, mix together the coconut oil, maple syrup, lemon zest and lemon extract.
• Add the almond flour, sifted coconut flour, baking soda and salt.
• If the dough is too soft to roll into balls, refrigerate for 30 minutes or until firm.
• Preheat the oven to 350°F (176°C).
• Line a baking sheet with a piece of parchment paper or a Silpat.
• Roll the dough into twenty-four 3/4 balls and place 1 apart on the prepared baking sheet.
• Press the balls down slightly and bake for 10 minutes. The cookies should crackle a little.
• Let the cookies cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
• Once the cookies are cool, assemble the cookie sandwiches by placing 2 teaspoons of curd between two cookies.
• Place the cookies in an airtight container and refrigerate for up to 5 days.