Ingredients
Lemon Curd
- Zest of 2 organic lemons
- 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
- 1/4 cup organic cane sugar
- 1/4 cup water
- 1.5 tablespoons cornstarch
- 2 tablespoons coconut oil
- 2 tablespoons almond milk
- Pinch turmeric powder (for color)
Lemon Cookies
- 1 cup almond flour
- 3/4 cup Bob's Red Mill 1:1 Gluten Free Flour
- 1/2 cup tapioca starch
- 1 teaspoon turmeric powder (for color)
- 1/8 teaspoon sea salt
- 7 tablespoons coconut oil (melted)
- 6 tablespoons agave syrup
- Zest of 1 organic lemon
Matcha Leaf Cookies
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 6 tablespoons Bob's Red Mill 1:1 Gluten Free Flour
- 1 teaspoon sifted matcha powder
- 3 tablespoons agave syrup
- 3 tablespoons coconut oil (melted)
Icing
- 1 1/2 cups icing sugar
- 1/2 cup vegan butter (room temperature)
- 1 teaspoon vanilla extract
- 1-2 teaspoons almond milk (as needed to thin)
Instructions
- Make Lemon Curd: In a small pot, combine lemon zest, lemon juice, water, sugar, and cornstarch. Whisk to combine, then heat over medium while whisking occasionally. When the mixture starts bubbling and thickens, remove from heat. Stir in almond milk and coconut oil until fully incorporated. Add a pinch of turmeric for color and whisk again. Transfer to a container and chill in the fridge, stirring periodically to cool faster.
- Prepare Lemon Cookies Dough: Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper. In a medium bowl, whisk together almond flour, gluten-free flour, tapioca starch, turmeric, lemon zest, and sea salt until smooth and without clumps. Add melted coconut oil and agave syrup. Mix with a spoon then use your hands to form a sticky dough ball. If too soft to handle, refrigerate for 15-20 minutes.
- Roll Out Lemon Cookies: Between two sheets of parchment paper, roll the dough to about 1/4 inch thickness. Cut out cookies with your preferred cookie cutter. Use an offset spatula to transfer cookies carefully onto the lined baking sheet. Re-roll leftover dough and repeat until all is used. If dough or cookies warm too much, refrigerate to firm up.
- Prepare Matcha Leaf Cookies Dough: In a small bowl, mix almond flour, tapioca starch, gluten-free flour, and sifted matcha powder until uniform. Add melted coconut oil and agave syrup, stirring to combine into a sticky dough ball. Refrigerate 15-20 minutes if too soft.
- Roll and Shape Matcha Leaf Cookies: Roll dough between parchment sheets to 1/4 inch thickness. Cut into small leaf shapes with a knife or small cutter. Gently shape leaves with fingers as desired. Place matcha leaves on top of the lemon cookies and press lightly to adhere. Leftover matcha dough can be baked separately as cookies.
- Bake Cookies: Bake all assembled cookies in the preheated oven for about 10 minutes until the edges turn light golden brown. Avoid browning too much. Let cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
- Make Vanilla Icing: In a medium bowl, beat room temperature vegan butter with an electric mixer. Gradually sift in icing sugar, about half a cup at a time, beating well after each addition. Add vanilla extract and almond milk, one teaspoon at a time, until the icing is smooth and pipeable.
- Assemble Sandwich Cookies: Once the cookies and lemon curd are cooled, fill a piping bag or a ziplock bag with icing. Flip the lemon cookie bottoms upside down and pipe a border around the edges. Add a spoonful of lemon curd in the center inside the border. Top with matcha leaf cookie and gently press to sandwich. Store assembled cookies in the fridge and enjoy best the same day.
Notes
- Use light agave syrup for a lighter-colored cookie; substituting with maple syrup will produce a slightly darker color. If using maple syrup, reduce by 1 tablespoon.
- Cookies are best eaten the day they are assembled but can be stored in the refrigerator.
- If dough becomes too soft to handle, chilling for 15-20 minutes helps firm it up for better rolling and cutting.
- The pinch of turmeric in lemon curd and dough is used solely for coloring; the flavor remains subtle and pleasant.
- Prep Time: 45 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
