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
- 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.
- For the cookies – preheat the oven to 180c. Line a baking tray with baking paper .
- Sift the flours, arrowroot, protein powder, baking powder and bicarb of soda int a large bowl
- Add the lemon zest and xylitol and mix.
- 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
- 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.
- Spread half the cookies with the nut cream and then put the remaining half on top to make sandwiches.
- These can be stored in the fridge for up to 1 week.
Recipe by Christine Bailey