Lemon cream sandwich cookies recipe


  • Yield: 18 (1-inch) sandwich cookies


Lemon Macadamia Cream
  • 3 tablespoons coconut oil
  • ¼ cup macadamia nuts or cashews
  • 3 tablespoons lemon juice
  • 3 tablespoons pure water
  • 1 tablespoon raw honey (liquid or crystallized) or coconut nectar
  • 1 teaspoon lucuma powder
  • ¼ teaspoon lemon zest
  • ⅛ teaspoon turmeric powder
  • Pinch of sea salt
Almond Lemon Cookies
  • 2 cups almonds
  • 3 tablespoons raw coconut flour
  • 2 tablespoons coconut butter
  • 1 tablespoon coconut oil, solid or liquid
  • 3 tablespoons raw honey (liquid or crystallized) or coconut nectar
  • 2 tablespoons lucuma powder
  • 1 teaspoon vanilla bean powder
  • ½ teaspoon lemon zest
  • ¼ teaspoon sea salt
  • Pinch of nutmeg
How to Make It
  1. Melt the coconut oil in a glass jar placed in hot water, or over a double boiler.
  2. Blend all Lemon Macadamia Cream ingredients in a high-power blender until smooth and creamy.
  3. Pour into a bowl, and chill for about 2 hours, until set into a frosting consistency.
  4. Blend the almonds in a high-power blender or with a food processor into a flour.
  5. Add all the Almond Lemon Cookies ingredients to a food processor, and mix until a loose dough forms, or mix by hand.
  6. Roll into a ¼-inch-thick dough between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
  7. Chill for about 30 minutes, until hardened a bit.
  8. Cut into little shapes with a cookie cutter or into circles, and chill until ready to frost.
  9. Frost the cookies by sandwiching two Almond Lemon Cookies with about 1 teaspoon of Lemon Macadamia Cream frosting. Store chilled.

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