Gluten Free & Allergy Friendly
Lemon Coconut Creme Sandwich Cookies
Combine all the dry ingredients in a bowl and whisk. Add the oil, egg and vanilla and mix to combine. The dough will be thick/stiff – you can squeeze it together with your hands to bring it all together.
Roll the dough out between two pieces of parchment paper to about ¼ inch thick. Cut out your shapes. Bake at 350 degrees for about 6 to 8 minutes until just starting to brown.
For the lemon creme:
Beat the coconut oil, juice, and milk together until smooth. Slowly add in the zest and powdered sugar, and beat until thick.
When the cookies are cool, sandwich with the lemon creme.