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
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Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper
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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.
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Slowly stir the dry ingredients into the wet until fully combined and a thick cookie dough forms.
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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.
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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.
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Once cookies are cool enough to handle, chill them in the refrigerator or freezer for a bit before filling.
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While the cookies are baking or cooling, make the filling:
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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.
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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.