I love lemon. I think I’ve shared that a few times on here. I especially love some lemon curd. I could just nibble on some lemon curd.
I had someone contact me to collaborate on some vegan cookies. Granted gluten-free is my focus, I started brain-storming on cookies that were gourmet, vegan, and gluten-free. My initial idea was lemon lavender with white chocolate. One I prefer white chocolate over chocolate and I have finally found a white chocolate recipe that works really well. Plus I have really liked baking with lavender the last ten years. If used properly, it’s a nice subtle surprise. You don’t want it to be too overpowering. No one like to feel like they’re eating flowers. However, the perfect amount, is just right to have people intrigued. What is that other flavor I’m picking up?
The cookies were soft, which is exactly how I like my cookies. However, in the baking business, especially wholesale, you have to take into consideration: packaging, handling, storage over time. And these cookies would have crumbled or not held up over-time.
Back to the drawing boards. I did not want to give up on the lemon. It’s refreshing to me. I tried a glazed cookie (click the link to get it). Delicious, but not able to withstand the wholesale world. I thought of thyme, that could be lovely. But likely only to attract foodies and not your average person. We wanted a cookie that could be kid-friendly as well.
Blueberry and lemon are also a beautiful pairing. Plus the blueberries would add a beautiful color. Something else to consider in baking is the aesthetic and visual appeal. I don’t want to offer 3 cookies that all look similar. You need some pop and color. The blueberry could add, some much needed color, especially in a sandwich cookie. I found a recipe inspiration that I could convert to be both gluten-free and vegan.
My favorite of all the gluten-free cookies (which was about 7 or so) I made. The flavors were heaven. The texture of the cookie was great. The ratio of filling to cookie, awesome. Half a cookie was good for me!
Vegan Gluten-Free Lemon Blueberry Sandwich Cookies
- 1/2 cup Spectrum vegetable shortening
- 1 cup golden coconut sugar
- 1/4 cup apple sauce
- 3 1/2 cups almond flour
- 1 tbsp lemon zest
- 1 tsp almond extract
- 1 tsp fresh squeezed lemon juice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- Additional: golden coconut sugar for rolling (or maple sugar would be delicious too)
- 1/4 cup Spectrum vegetable shortening
- 1/2 tsp almond extract
- 1 tsp coconut milk
- 1/4 cup blueberries
- 2 cups organic powdered sugar
Let’s Make it Happen: Beat the shortening with the coconut sugar and until light and fluffy. Scrape the sides intermittently. Add in the apple sauce, beat until smooth. Add the lemon juice, zest, and extract. In a separate bowl mix the almond flour, baking soda and salt. Slowly add this into the batter. Mix until smooth. Preheat oven to 350. Refrigerate for 30 minutes. Shape into balls. Roll in sugar. Flatten slightly. Placed on a greased cookie sheet. Bake for 12 minutes. Cool 5 minutes, transfer to a wire rack. Allow them to cool completely.
Beat the shortening with the almond extract, and coconut milk until light and fluffy. Gradually add in the powdered sugar. Beat for several minutes. Gently fold in the blueberries. Place in a piping bag. Pipe onto a cookie, covering all of it. Place another cookie on top. That’s it, you’re ready to chow down. I’ve stored these in the freezer and they are perfect to eat straight from the there.
Eat and enjoy!