Enjoy the bright, fresh springtime with these sweet lemon sandwich cookies. The soft sugar cookies are held together with a creamy lemon filling in the middle. Everyone will love these dairy free, gluten free, refined sugar free treats!
Sandwich cookies are my FAVORITE kind of cookies. Have you tried my Almond Chocolate Sandwich Cookies and Paleo Ginger Sandwich Cookies? Regular cookies contain only one cookie but sandwich cookies contain two and a creamy filling. They are just sooo…. good.
These Lemon Sandwich Cookies are fairly easy to make and produce consistent results. Lemon is perfect for spring as the bright flowers start popping up around us.
Ingredients For Paleo Lemon Sandwich Cookies
These tender buttery cookies with the creamy lemon filling in the middle are divine and made with all healthy ingredients. They’re gluten free, refined sugar free and can be made dairy free. I have made them with ghee (not technically dairy free but a super healthy fat) and palm shortening (totally dairy free), both come out great. You can also choose vegan butter or traditional butter.
Here is a list of what you need to make them with a few different options to suit your own taste and diet.
For the Cookies
- blanched almond flour
- tapioca flour or arrowroot flour
- ghee, or palm shortening, or butter (vegan or grass fed)
- coconut sugar or maple sugar (will be a little lighter than photos)
- vanilla
- lemon zest and juice
- pastured egg
- baking soda and salt
For the Lemon Cream Filling
- palm shortening or vegan butter or grass fed butter
- organic powdered sugar or monk fruit sweetener (for less carbs)
- lemon juice
- vanilla
- turmeric for color (optional)
Also on the list for making lemon sandwich cookies is a bright, light feeling and a warm, open heart to really celebrate the spring.
How to Make Paleo Lemon Sandwich Cookies
One of the keys to making these cookies is to beat the ingredients together very well. I have noted the time required in the recipe.
- In a medium bowl mix together the almond flour, tapioca, baking soda and salt. Set aside.
- In a large bowl using an electric mixer, cream together the ghee (or butter or shortening) with the coconut sugar and vanilla extract. Beat for 1 minute, it will still be a little granular, that’s okay.
- Add lemon juice and beat until smooth, about 2 minutes.
- Add the lemon zest and egg. Beat until smooth and fluffy, about 1 minute.
- Add in the flour mixture and beat until a thick, sticky cookie dough forms. Cover the dough with plastic wrap and place it in the refrigerator for 1 1/2 hours, or up to 12.
- Once the dough is chilled, preheat your oven to 350° F and line 2 baking sheets. Roll the dough into 20 gram balls, or about 2 teaspoons (I like to measure, it’s much easier to get them all the same size), and place on the 2 baking sheets with about 2 1/2″-3″ inches between them. You will get 24 balls to make 24 single cookies, 12 sandwich cookies.
Use a flat measuring cup or glass and a small (4”) square of parchment to flatten each ball. Put the parchment onto the ball and use the cup to press down and flatten into 2” circles (about 1/4” thick).
Bake in the preheated oven for 10-12 minutes until set and beginning to turn golden brown. Remove and allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
How to Make the Lemon Cream Filling
- While the cookies cool, make the cream filling. With an electric hand mixer in a large bowl, beat together the shortening or butter with the organic powdered sugar, 2 teaspoons of lemon juice, vanilla, and turmeric.
- If the filling is too thick to spread, add a few more drops of water or nut milk until it’s the right consistency. It should be thick, but creamy enough to spread on the cookies.
- Spread about 2 teaspoons on the flat part (bottom) of half of the cookies, then top with a second cookie to make a sandwich. Eat and enjoy.
- Store leftover cookies covered in the refrigerator for up to 5 days.
Here in Woodstock we’re feeling all the joys of spring. The crocuses and daffodils are blooming and there’s nothing like sweet, creamy lemony cookies to celebrate the warmth and light of the season. Happy cookie-making!
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If you like this recipe, try these other fabulous, healthy lemon desserts this spring:
- Lemon Blueberry Cake
- Raspberry Lemon Crumb Cake
- Paleo Lemon Cream Pudding with Strawberry Sauce
- Fluffy Lemon Cupcakes with Vanilla Frosting (Nut Free)
- Raspberry Lemon Scones
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Paleo Lemon Sandwich Cookies
- Total Time: 45 minutes
- Yield: 12 cookies 1x
Description
Everyone will love these are tender, sweet, buttery cookies with a creamy lemon filling in the middle. Easy to make and sooo…good.
Ingredients
Cookie Dough
- 2 1/4 cups blanched almond flour (225 grams)
- 1/2 cup tapioca flour or arrowroot (60 grams)
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup ghee (56 grams) ) at room temperature, or palm shortening (48 grams) (for completely dairy free, or butter vegan or grass fed butter,
- 2/3 cup coconut sugar or maple sugar (100 grams)
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 large pastured egg at room temperature
Lemon Cream Filling:
- 5 Tablespoons palm shortening or vegan butter or grass fed butter
- 1 3/4 cups organic powdered sugar or monk fruit sweetener
- 3–4 teaspoons fresh lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon turmeric (optional to give it a yellow color)
- 2–4 teaspoons nut milk or water as needed
Instructions
Cookie Dough
- In a medium bowl mix together the almond flour, tapioca, baking soda and salt, set aside.
- In a large bowl using an electric mixer, cream together the ghee (or butter or shortening) with the coconut sugar, vanilla extract and lemon juice. Mix for 2 minutes. Until it begins to get smooth. It may still be a little granular, that’s okay.
- Add the lemon zest and the egg and beat until smooth and fluffy 45 seconds.
- Add the flour mixture and using the mixer, mix until sticky cookie dough forms, it will be thick. Cover the dough with plastic wrap and place it in the refrigerator for 1 1/2 hours, or up to 12.
- Once the dough is chilled, preheat your oven to 350° F and line 2 large baking sheets. Roll the dough into 20-gram balls (about 2 teaspoon) and place on the prepared parchment with at least 2 inches between them. You should get 24 balls, 12 on each sheet.
- Use a flat measuring cup or glass and a small (4”) square of parchment to flatten each ball. Put the parchment onto the ball and use the cup to press down and flatten into 2” circles (about 1/4” thick). There should be about 1 ½” between them. They will not spread.
- Bake in the preheated oven for 10-12 minutes or until set and beginning to turn golden brown. Remove and allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Lemon Cream Filling
- While the cookies cool, make the cream filling. With an electric hand mixer in a large bowl, beat together the shortening or butter with the organic powdered sugar, 2 teaspoons of lemon juice, vanilla, and turmeric.
- If the filling is too thick to spread, add a few more teaspoons of nut milk or water until it’s the right consistency. It should be thick, but creamy enough to spread on the cookies.
- Spread about 1 tablespoon on the flat part (bottom) of half of the cookies, then sandwich with a second cookie. Eat and enjoy.
- Store leftover cookies covered in the refrigerator for up to 5 days.
Notes
Nutrition information is with palm shortening and coconut sugar.
The dough needs to chill for 1 1/2 hours in the refrigerator so plan accordingly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
