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Lemon Creme Sandwich Cookies

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  • Author: Lila Ruth
  • Total Time: 45 min
  • Yield: 15 1x


  • 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
  • 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


  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!
  • Prep Time: 30 min
  • Cook Time: 15