Lemon Cookies and Cream

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Ahh the smells and tastes of summer.

A cool breeze. Sun hitting your skin. The taste of salt and citrus.

Today has been none of these things in Seattle, but for most days this holds very true.

In the summertime, I love light desserts.

I want citrusy flavors. I want to think of my favorite memories at the beach with my toes in the sand.

My last race for a little while is this Saturday and I wanted a light easily-digestible treat on hand for the week.

These cookies have been perfect.

Sadly, I’m not super enthused about my race because I’m an idiot and didn’t purchase new road runners early enough in the game. My old shoes were starting to cause me pain and I might have found out too late!

I bought new shoes this last weekend to (hopefully) alleviate some of this frustrating knee pain I’ve been dealing with, but they don’t seem to really be helping. Today my chiropractor rubbed on it until I was almost in tears. Happy Monday!

Anyway, I’ve decided that this pain is just an issue I have to deal with and if I have to crawl over the finish line, I will. I’m not nervous about this race for some reason (probably because I know I can’t perform my best), but I just hope that it’ll be as fun as possible.

I should probably just go eat one of these cookies.

Ingredients:

    For the cookies:

  • 3 cups almond meal
  • 1/2 tsp baking powder
  • pinch of sea salt
  • 1/2 cup coconut sugar
  • 2 Tbsp coconut oil, melted
  • 1 tsp vanilla
  • 1 Tbsp lemon zest
  • juice of 1/2 lemon
  • For the cream

  • 1 can full fat coconut milk, refrigerated over night
  • 2 Tbsp coconut sugar
  • 1 Tbsp honey
  • 1 tsp vanilla
  • lemon juice – to taste

1. Preheat oven to 350.
2. In a large bowl, combine the almond flour, baking powder, salt, and coconut sugar. Mix well.
3. In a separate bowl, mix the coconut oil, vanilla, lemon zest, and juice. Mix well.
4. Pour the wet ingredients into the dry ingredients and mix well. If the batter is too dry, you can add a tablespoon of water at a time to get a thicker consistency. It should be reasonably thick and sticky.
5. Pour rounded tablespoons onto a lined baking sheet and bake for 10-15 minutes.
6. While the cookies are baking, open the can of coconut milk. Thick cream should be sitting on top.
7. Scoop the coconut cream into a mixing bowl and mix on high. If the cream is too thick, add a little of the water from the can. Add the coconut sugar, vanilla, honey, and lemon juice.
8. After the cookies have baked and cooled to room temperature, scoop some of the coconut cream onto the bottom of the cookie, then place another on top. Keep covered in the fridge until ready to serve.

Enjoy this cool refreshing summer treat!

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