Indulge in the tropical flavors of coconut and zesty lemon with these gluten-free and paleo-friendly sandwich cookies. They're perfect for satisfying your sweet cravings without compromising your dietary preferences.
Ingredients: 1 cup almond flour. 1/2 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. Zest of 2 lemons. 2 tablespoons lemon juice. 1/2 teaspoon baking soda. 1/4 teaspoon salt. For the filling:. 1/2 cup coconut cream. 2 tablespoons honey. 1 teaspoon vanilla extract. 1/4 cup shredded coconut unsweetened.
Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, lemon zest, lemon juice, baking soda, and salt. Mix until a dough forms. Form the dough into small balls, then flatten them into cookie shapes and place them on the prepared baking sheet. Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let them cool completely. While the cookies are cooling, prepare the filling. In a separate bowl, combine coconut cream, honey, vanilla extract, and shredded coconut. Mix until well combined. Once the cookies are cool, spread a dollop of the coconut cream filling on the bottom side of one cookie and top it with another cookie to create a sandwich. Repeat this process with the remaining cookies and filling. Serve and enjoy these delicious gluten-free Lemon Coconut Cream Sandwich Cookies Paleo!
Prep Time: 15 minutes
Cook Time: 10-12
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