These Lemon Coconut Cream Sandwich Cookies are chewy and sweet with the perfect amount of creamy filling and are so easy to make! They contain all real food ingredients and will impress every picky eater! Gluten free, grain free, dairy free and Paleo.
First big not-secret confession from me – I have a thing for sandwich cookies. (Really? How could you?!) Yes, really. I totally understand that they’re just two cookies with sweet, creamy, uh, cream on the inside, and, that’s precisely what I love about them.
Small, dry cookies might be good for some things (trying to think of a thing) but big cookies with cream filling just make me more excited/inspired to live my life.
Plus, I’m sure Oreo advertising brainwashed me as a kid way back when, because I can’t help but think of Oreos when I’m talking about sandwich cookies. Whoever was in charge of the Oreo brainwashing movement is genius. Those people, and of course the ones who thought of the Barbie swimming pool set. I know I wasn’t the only one who put on a swimsuit and tried to get in that little pool with the dolls in my carpeted living room. Was I?!
But alas, these are not Oreos. Or oatmeal cream pies or any other highly addictive substance posing at your friendly neighborhood store as a snack for children. That’s not to say they’re not highly addictive, because they sure are yummy, but, they are at least made with ingredients you can feel good about eating!
Because, the second not-secret confession in this post is – I’m not a kid anymore (bahaaaha!) and, I actually don’t even like the way those old sandwich cookies taste. Big disappointment actually. Plus, you can make baked goods and other treats that taste incredibly rich and indulgent with ingredients that are as clean and wholesome as the pilot episode of Full House.
Still with me? Or did I lose you to the actual recipe already? Trust me, I understand – I was the one fighting with my kids a couple of weeks ago over who got to eat the last one. Obviously they won (and split it) but at least I got to have a couple of them during/after doing the photos.
Plus I’m not stupid and of course made extra lemon coconut cream filling to eat with a spoon straight from the bowl. I recommend you do the same, but no pressure 😉
The base of the cookies is similar to my other sandwich cookies (almond butter chocolate and caramel chocolate) – simple chewy almond flour cookies that come together in minutes. The lemon coconut cream is whipped up quickly, and the final Lemon Coconut Cream Sandwich Cookies come together in under an hour, including cooling time.
What are you waiting for? Do I have to give the “go” signal? Let’s get started!
Lemon Coconut Cream Sandwich Cookies {Paleo, Grain Free, Dairy Free}
Lemon Coconut Cream Sandwich Cookies {Paleo}
Ingredients
For the Cookies
- 1 egg
- 3/4 cup creamy cashew butter
- 1/4 cup raw honey
- 2 tsp fresh lemon juice
- zest of one lemon, grated
- 1 tsp pure vanilla extract
- 1/2 tsp pure lemon extract optional
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
For the Cream Filling
- 1 tbsp coconut oil or ghee solid but soft
- 2 tbsp raw honey
- 1/2 tsp pure vanilla extract
- 1/2 tbsp fresh lemon juice
- 1/4 cup + 3 Tbsp cold coconut cream*
Instructions
-
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, zest, and extracts 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 1/4-1/2 inch thickness on the parchment lined cookies sheets.
-
Bake the cookies for 7-9 minutes in the preheated oven until they're 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:
-
With an electric mixer, beat together the coconut oil and honey, until smooth, then the lemon and vanilla. 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!
Recipe Notes
*If you don't have canned coconut cream, refrigerate a can of full fat coconut milk so that the water and cream separate, then just use the cold cream and discard the water or save for another use.
What was your favorite cookie as a kid? Were you Oreo brainwashed like I was?
One other food/toy that good advertising made a fool of you with?
Thanks for the recipe. I made this, and it was delicious. However, two things I’m not sure what I did wrong:
1. The coconut frosting was very oily. Any suggestions to helping this? In your picture, it looks much more thick.
2. Although still delicious, the cookie did not taste very lemon-like. Any suggestions? Add more lemon?
If the filling was oily even after freezing, it means the coconut oil likely separate, which happens sometimes with coconut oil especially if the mixture is overworked, I’ve noticed. I sometimes can remedy this by adding in more coconut cream which sometimes rebinds it, then chilling. As for lemon flavor, you can try increasing the lemon juice in the cookies to 1 tbsp without the texture changing much. If you add more lemon to the filling, I recommend not trying more than a tbsp. For the filling, you can also try blending all ingredients with an immersion blender until just combined, then chilling immediately. Also, make sure the coconut oil isn’t too warm before mixing in.
can this recipe work with regular honey (not raw)?
Yes, it should turn out the same I think!
Just came across this recipe- looks soooo yum! I am somewhat sensitive to cashews- in your opinion, would almond butter work? Maybe 1/2 and 1/2?
Yes it would, I’ve made the same cookies using almond butter and they’re delicious 🙂
As much as I wanted to love this recipe; I couldn’t. It didn’t taste lemony at all, even when I added an extra tablespoon of lemon juice as the previous comments suggested. And be EXTREMELY careful with the filling because it is very delicate. I incorporated the coconut oil slowly and it still broke after just a few stirs. I feel like the author should have warned the readers of that issue, although perhaps she did and I missed it. But, it left it looking like ricotta cheese instead of a cream filling. I will never ever make this again.
I have a question. I’m not a cashew fan at all. Would almond butter be an acceptable substitute? If so, I’d love to present cookie this at our annual ladies tea party.
Okay, I’m officialy a stalker :p, but I made the today too haha. I’m feeling restless due to staying at home for weeks and baking gives me something relaxing to do. They are great. I did not have any issues with the filling btw. They looked pretty and taste really great. Two wins today 🙂
Oh my goodness! Incredible article dude! Thank you, However I am having difficulties with your RSS. I don’t understand the reason why I cannot join it. Is there anybody else having the same RSS issues? Anybody who knows the answer will you kindly respond? Thanks!!
These were SO SO good. Followed the recipe exactly and they turned out amazing. Everyone loved them. Now I need to make a couple dozen more.
vespa 69 adalah bandar toto slot Macau terpercaya menyediakan pasaran 4D, 5D, dan 6D dengan winrate tinggi. Daftar sekarang di situs toto Macau resmi dan dapatkan bonus menarik.