Description
Light and zesty vegan cookies filled with tangy lemon curd, perfect for any occasion.
Ingredients
Scale
- ⅓ cup canned coconut milk (reduced or full fat)
- ⅓ cup organic cane sugar
- ¼ cup lemon juice (about 1 lemon)
- Zest from 1 lemon
- 1 tbsp cornstarch
- 1 tbsp vegan butter
- Pinch of turmeric for color (optional)
- 1 cup vegan butter (softened)
- ⅔ cup organic powdered sugar + more for dusting
- 2 tsp vanilla extract
- 2 cups gluten-free all-purpose baking flour + more for dusting (measure for measure)
- ¼ tsp finely ground salt
Instructions
- Combine the coconut milk, organic cane sugar, lemon juice, lemon zest, cornstarch, vegan butter, and turmeric in a saucepan. Heat over medium, whisking continuously until the mixture thickens. Remove from heat and let it cool.
- Cream together the softened vegan butter and powdered sugar in a mixing bowl. Add the vanilla extract and mix well. Gradually add the gluten-free flour and salt, mixing until a dough forms.
- Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface to about ¼ inch thick. Cut into desired shapes and place on a lined baking sheet.
- Bake for 10-12 minutes until lightly golden. Remove from the oven and let cookies cool.
- Spread a layer of lemon curd on half of the cookies and top with the other half to make sandwiches.
Notes
Best served fresh with tea or coffee. Dust with powdered sugar for extra appeal. Store leftovers in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan cookies, lemon cookies, shortbread, dessert, plant-based