I have had intense lemon curd cravings all this week, so it was decided that my next recipe had to feature it in some way or another.
Well, these cookies are super lemony and definitely satisfy my cravings.
Also, if there is such thing as a craving for using cookie cutters, then I’m good for that too.
Below is the recipe for the lemon sugar cookies which are gluten-free, grain-free, dairy-free, vegan etc etc.
They are super delicious with a great texture, not to mention a much healthier alternative to most sugar cookies. These are, as I say, lemon cookies but I accidentally left out the lemon zest on this batch…
They still tasted great though and the lemon curd definitely made up for the lack of lemon in the first batch of cookies!
📖 Recipe
Paleo Lemon Curd Sandwich Cookies
Delicious vegan and gluten-free lemon cookies. Makes roughly 20 cookie halves (using a 2 ½ inch cookie cutter)
Ingredients
- 200 g / 2 cups ground almonds
- 1 tbsp arrowroot powder or tapioca flour
- ¼ tsp baking soda
- ¼ tsp salt
- 60 ml / ¼ cup coconut oil, melted
- 60 ml / ¼ cup maple syrup
- 1 tbsp vanilla extract
- Zest of 1 small lemon
- Vegan Lemon Curd
Instructions
- In a food processor, blitz the ground almonds, arrowroot powder, baking soda and salt together to make a fine, powdery flour. Sift into a bowl and discard the lumpy bits left in the sieve.
- Add the coconut oil, maple syrup, vanilla and lemon zest to the food processor and mix until everything is combined.
- Now add back in the ground almonds and arrowroot flour and mix to create a dough.
- Once the mixture balls into a soft dough, turn it out between two sheets of cling film. Roll it to about ½ cm thickness then refrigerate for at least 20 minutes to let it firm up.
- Meanwhile, preheat the oven to 170c. and line a baking tray with greaseproof paper.
- Once the dough is more firm, cut out your cookies using a cookie cutter - half of them should be full cookies and half should have a cut-out middle for the lemon curd to peek through!
- Arrange them onto a baking tray and bake for 8-10 minutes. You may need to keep an eye on the oven and turn the tray around to make sure it bakes evenly and doesn't brown too much.
- Leave to cool on a cooling rack before adding the lemon curd.
- Put a dollop of the lemon curd on one cookie and sandwich together with another. Serve and enjoy!
Sarah & Arkadi says
these cookies are so cute! the lemon curd is fantastic but does not look like its overwhelming! just the right amount!
Aimee says
Thank you :-) Glad you like them!
Jamie@Milk N Cookies says
“A craving for using cookie cutters” — yes, I experience this all the time! I love the cut-out flower shape in the center of these cookies. So adorable! And I’m realizing that lemon curd is something I just don’t use enough; it needs a more prominent place in my kitchen! This looks like the perfect recipe for me to start with.
Aimee says
It is a craving, isn’t it? I just feel like I have to cut dough into shapes… it’s a need that must be fulfilled! And I felt the same way about lemon curd – I thought “why aren’t I ALWAYS eating lemon curd???”
Monica says
I’m very partial to this partial cookie cutter. I love how you used lemon curd, for both the flavor and the pretty look of it. Definitely great for Mother’s Day or a celebration of spring. Lovely cookies!
Aimee says
I see what you did there! Thanks Monica :-)
Mariana @The Candid Kitchen says
Aimee these look so sweet it’s ridiculous!
Aimee says
Thank you Mariana! ^.^
Jane's Adventures in Dinner says
Two of my faves! Lemon curd and cookies. Thanks for the sunshiney recipe.
Aimee says
“sunshiney recipe” I like that! It sums them up wonderfully :-) Thanks Jane!