Imagine biting into a delicate, golden-edged cookie that's not just delicious, but also completely paleo-friendly and bursting with bright, zesty lemon flavor. These Lemon Cream Paleo Sandwich Cookies are the ultimate guilt-free treat that proves healthy eating doesn't mean sacrificing indulgence. Whether you're a strict paleo follower or simply someone who loves extraordinary desserts, these cookies will revolutionize your snack time with their perfect balance of tangy cream and buttery, almond-based cookie base.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut oil
- 1/4 cup honey
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup lemon juice
- 1/4 cup coconut cream
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, coconut flour, and salt. Whisk together to remove any lumps and ensure even distribution of ingredients.
- In a separate bowl, cream together melted coconut oil, honey, egg, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft, cohesive dough forms. If the dough seems too sticky, refrigerate for 15 minutes to firm up.
- Roll out the dough between two sheets of parchment paper to approximately 1/4 inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out cookie shapes.
- Carefully transfer the cut cookies to the prepared baking sheet, leaving about 1 inch of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Remove from oven and let cool completely on a wire rack.
- For the lemon cream filling, whisk together lemon juice and coconut cream until smooth and creamy. Refrigerate for 10-15 minutes to thicken slightly.
- Once cookies are completely cool, spread a thin layer of lemon cream on the bottom of one cookie, then gently press another cookie on top to create a sandwich.
- Store the completed sandwich cookies in an airtight container in the refrigerator for up to 5 days.
Tips
- Chill the dough if it's too sticky - refrigeration helps create a more manageable texture.
- Use parchment paper when rolling out dough to prevent sticking and ensure even thickness.
- Let cookies cool completely before adding the lemon cream filling to prevent melting.
- For extra lemony flavor, add a touch of lemon zest to both the cookie dough and cream filling.
- Make sure your coconut oil is at the right temperature - melted but not hot - for the best dough consistency.
- Use a precise cookie cutter for uniform cookies that sandwich together beautifully.
- Store cookies in the refrigerator to maintain their texture and prevent the filling from becoming too soft.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 20mg
