one green planet
one green planet

These cookies are dense, chewy, and delightfully lemony. Made with just cashew butter, lemon, and a bit of vanilla, you can have these from oven to table in just 20 minutes. And amazingly enough, the gorgeous whipped cream gets its vibrant color 100 percent from blueberries!

Flourless Lemon Cookies With Blueberry Whipped Cream [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

12 cookies

Ingredients You Need for Flourless Lemon Cookies With Blueberry Whipped Cream [Vegan, Gluten-Free]

For the Cookies:
  • 1 heaping cup cashew butter
  • Juice from 1 lemon
  • Zest from 1 lemon
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

For the Whipped Cream:

  • 1 package freeze-dried blueberries
  • 1 15-ounce can full-fat coconut milk, chilled overnight
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Fresh blueberries, for garnish

How to Prepare Flourless Lemon Cookies With Blueberry Whipped Cream [Vegan, Gluten-Free]

To Make the Cookies:
  1. Preheat oven to 350°F.
  2. Add all ingredients to your food processor and blend well.
  3. Scoop onto a parchment-lined baking sheet.
  4. Flatten with a spatula.
  5. Bake for 12 minutes or until set.
  6. Let cool completely before removing and frosting.

To Make the Whipped Cream:

  1. Refrigerate a can of coconut milk overnight and the next day scoop out the solid coconut cream into a mixing bowl.
  2. Blend the package of freeze-dried blueberries in a small blender until it forms a fine powder.
  3. Add the blueberry powder, vanilla, and maple syrup to your bowl and whip the cream until fluffy and stiff peaks form.
  4. Taste and adjust for sweetness.
  5. Scoop the whipped cream into a gallon-size plastic bag and snip off the tip to pipe the cream onto each cookie.
  6. Garnish each cookie with blueberries and serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

The flourless lemon cookie recipe is adapted from My Wholefood Life. Whipped cream recipe adapted from Spoonful of Flavor.

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Emily Spain

See My Recipes

I’m Emily, the recipe developer, food photographer, and content creator at PrettyPies.com. I am also the author of a cookbook called PS It’s Healthy!
I help people with restricted diets like gluten-free, keto, vegan, Paleo enjoy dessert again! I use unconventional (but natural) ingredients to create tasty treats that you can feel good about.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I’m assuming the cookies are a certain size? Walnut, golfball, teaspoon, tablespoon? Please provide some general guideline; I’m assuming based off of the picture it’s not a bar cookie.