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Lemon Creme Sandwich Cookies

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Lemon Creme Sandwich Cookies

Lemon Creme Sandwich Cookies (Grain-Free and Dairy-Free).

I hope everyone had a wonderful Memorial Day Weekend! We ended up staying in this year and it gave me a chance to perfect my summery lemon sandwich cookie recipe–I figured it would be a great way to start off the week, especially as it’s shooting up to 86 degrees here in Brooklyn today! (Woohoo!)
Although it’s always a bit sad heading back to work after the holiday, packing a few extra of these lemon cookies and sharing them with coworkers might make it seem a little less insane that you’re back at work and not frolicking on the beaches of Bermuda. At the very least, it will almost certainly guarantee friendship with any gluten-free associates. 😉

*It should be noted that these cookies are delicious even without the filling- for you minimalists out there- or for those of you who are cutting back on sugar.

Onto the recipe!

Whisk together almond flour, potato starch, sugar, guar gum and salt. Add in lemon zest and whisk again.
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Add melted vegan butter, egg, lemon juice, lemon extract and vanilla extract to dry mix.
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Combine by hand or by stand mixer until dough forms.
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Roll out dough in between two pieces of parchment paper. (Dough will be a little sticky). Use a small oreo-sized cookie cutter to cut out cookies. I use perfection strips to ensure that the dough is rolled out evenly.
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Transfer cookies to parchment paper lined cookie sheet with small spatula. Bake at 350 degrees for about 15 minutes. They should be the slightest bit golden on the outside and still soft in the middle. Remove from oven and let them cool completely on the cookie sheet.
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While waiting for the cookies to cool, prepare icing and place in piping bag. Place cooled cookies on working surface and flip them over so they are flat side up. Pipe or spread the icing onto half of the cookie as desired. Place the remaining cookies on top of the iced cookies.
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Storing them in an airtight container will soften them , if you would like them crisper, store on a plate covered lightly with saran wrap. Enjoy!
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Lemon Creme Sandwich Cookies


  • Author: Lila Ruth
  • Prep Time: 30 min
  • Cook Time: 15
  • Total Time: 45 min
  • Yield: 15 1x
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Ingredients

Scale
  • 1 1/2 cups almond flour
  • 3/4 cup potato starch (not potato flour).
  • 2/3 cup sugar
  • zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon guar gum (Bob’s Red Mill)
  • 1/4 cup melted vegan butter (Earth Balance Soy-Free)
  • 1 egg
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon extract (if you do not have, substitute with more lemon juice)
  • 1/2 teaspoon vanilla
  • FILLING:
  • 3 cups powdered sugar (Grain-Free, I use Wholesome! brand).
  • 1/3 cup vegan butter (Earth Balance Soy-Free)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon extract (if you do not have, substitute with more lemon juice)
  • 1/2 teaspoon salt
  • zest of 1 lemon

Instructions

  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch, sugar, guar gum and salt. Add in lemon zest and whisk again.
  3. Add melted vegan butter, egg, lemon juice, lemon extract and vanilla extract to dry mix.
  4. Combine by hand or by stand mixer until dough forms.
  5. Roll out dough in between two pieces of parchment paper. (Dough will be a little sticky). Use a small oreo-sized cookie cutter to cut out cookies. I use perfection strips to ensure that the dough is rolled out evenly.
  6. Transfer cookies to parchment paper lined cookie sheet with small spatula.
  7. Bake at 350 degrees for about 15 minutes. They should be the slightest bit golden on the outside and still soft in the middle. Remove from oven and let them cool completely on the cookie sheet.
  8. While waiting for the cookies to cool, prepare icing and place in piping bag. Place cooled cookies on working surface and flip them over so they are flat side up. Pipe the icing onto half of the cookie as desired. Place the remaining cookies on top of the iced cookies.
  9. Storing them in an airtight container will soften them, if you would like them crisper, store on a plate covered lightly with saran wrap. Enjoy!

Keywords: grainfree, glutenfree, dairyfree, lemon, cookie, sandwiches, snack, dessert, summer, spring

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Cookies, Dairy-Free, Gluten-Free, Grain-Free, Sweet

Reader Interactions

Comments

  1. Tiffany @ Parsnips + Pastries says

    June 1, 2016 at 6:08 am

    I have to make these immediately!!

    Reply
    • [email protected] says

      June 1, 2016 at 11:07 pm

      Thanks so much for your comment, Tiffany! Hope you love these as much as we did!! 😀

      Reply

Trackbacks

  1. Graham Crackers - Lila Ruth Grain Free says:
    June 4, 2016 at 7:05 am

    […] in vegan chocolate , and sandwiched with lemon creme filling. (you can find the lemon creme recipe here ). And as the grilling season is upon us, s’mores aren’t a bad idea either. The […]

    Reply
  2. Lemon Gingerbread Sandwich Cookies says:
    December 12, 2016 at 7:47 am

    […] by subbing Earth Balance butter in the cookies and using my dairy-free lemon filling recipe here Happy […]

    Reply

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Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more →

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