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Lemon Cream Sandwich Cookies (Low-Carb, Gluten-Free) Recipe
Gluten-Free Desserts Low-Carb Desserts 

Chewy and Sweet Lemon Cream Sandwich Cookies

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These Lemon Cream Sandwich Cookies are chewy and sweet with the perfect amount of creamy filling. They contain all real food ingredients and will impress every picky eater! Low-carb, gluten free, and grain free.

Lemon Cream Sandwich Cookies – Recipe

The way of preparations – easy

Prep time

  • Prep time – 25 minutes
  • Cooking time – 10 minutes

Yields – 10 cookies

Ingredients 

Cookies 

  • 1 egg
  • 3/4 cup butter )room temp)
  • 1/4 cup Swerve
  • 2 tsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • pinch of salt

filling 

  • 1 tbsp coconut oil melted and cooled
  • 1/4 cup plus 3 tbsp cold coconut cream
  • 1 tbsp Swerve
  • 1/2 tsp pure vanilla extract
  • 1/2 tbsp fresh lemon juice

Instructions on how to make Lemon Cream Sandwich Cookies

  • Preheat oven to 350 degrees and line 2 large baking sheets with parchment paper
  • In a large bowl, whisk together the egg, butter, sweetener, lemon juice, and vanilla 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.
  • Meanwhile, while the cookies are baking or cooling, make the filling.

Filling

  • In a bowl or blender, whisk/blend together the cooled coconut oil with the sweetener, lemon, and vanilla.
  • Then, 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!

Note:

  • 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.

Nutritional Information (amount per cookie) 

  • Calories – 52
  • Total Fat – 4 g
  • Total Carbs – 7 g (Fiber 1 g )
  • Protein – 2 g