Lemon Cream Sandwich Cookies


Makes 14 cookies

30g coconut flour

30g tapioca flour

30g arrowroot

30g vanilla vegan protein powder

1 tsp gluten-free baking powder

1/2 tsp bicarbonate of soda

zest and juice of 2 lemons

1-2 tbsp xylitol

1 heaped tbsp chia seeds

60g coconut oil

Lemon filling

65g cashew nuts

1/2 tsp vanilla extract

1-2 tbsp xylitol

2tbsp water

2tbsp lemon juice

  1.  For the filling – soak the cashew nuts in water for 2 hours, then drain.  Put the nuts, vanilla and sweetener into a blender/food processor and add the water & lemon juice.  Blitz up to create a thick & creamy consistency.  Add more water if necessary.  
  2. For the cookies – preheat the oven to 180c.  Line a baking tray with baking paper .
  3. Sift the flours, arrowroot, protein powder, baking powder and bicarb of soda int a large bowl
  4. Add the lemon zest and xylitol and mix.
  5. Put the chia seeds into a separate bowl with the lemon juice and leave to soak for 2 minutes.  Then add this to the dry flour mix with the coconut oil. Mix to form a dough
  6. Roll the dough out between 2 sheets of baking paper. You should roll it out so you can get 28 circles that are 1 1/2 inches/4cm wide.  Use a spatula to pick them up and put onto the baking tray and bake for 20 minutes or until lightly golden. Leave to cool completely on a wire rack.
  7. Spread half the cookies with the nut cream and then put the remaining half on top to make sandwiches. 
  8. These can be stored in the fridge for up to 1 week. 

Recipe by Christine Bailey