Paleo + Vegan Lemon Coconut Sandwich Cookies

If I’m being honest I am MORE THAN READY for fall. I’m ready for foggy mornings and cooler temps and cozy sweaters and oversized sweatshirts and hot drinks and being able to bake without sweating and pumpkin. I am SO ready for pumpkin - pumpkin bread, healthy homemade pumpkin spice lattes, pumpkin scones, pumpkin waffles, pumpkin cauliflower oats, pumpkin pancakes, pumpkin pie smoothies, pumpkin candles, pumpkin EVERYTHING.

If you couldn't tell… I LOVE fall. I am fall’s biggest fan. I should be an ambassador for fall. I LOVE FALL.

I found myself recently sort of “wishing away” summer. Getting annoyed with the hotter temperatures, getting annoyed when it calls for a rainy day and then it doesn’t actually rain, and so on and so forth.

But then I called myself out on my BS because that is no way to live!!!! I can be EXCITED for fall, but I can’t just sit around hating the season I’m in. WHICH is kind of like a metaphor for life. Just because a season of life isn’t your favorite,  you shouldn’t just wish it away. Instead find ways to still enjoy it, even if it takes some effort.

SO, my goal for the rest of summer is to make the very most of it. I’m going to fully enjoy that I can go on as many walks as I want a day without a jacket. I‘m going to enjoy how beautiful the sunset is over the lake. I’m going to enjoy that I can go on hikes and get in the freezing cold water at the top. I’m going to enjoy my tanner skin.

And I’ma also going to enjoy the FLAVORS of summer while I still can before my life becomes consumed by all things pumpkin, squash and cinnamon. That means lemon and coconut are making an appearance yet again! It’s truly one of my favorite flavor combos so that’s a reason to love summer in and of itself. ;)

These little lemon coconut sandwich cookies reminded me of the sweetness of summer, and I hope they do the same for you. :)

XO nat

Print

With ImageWithout Image

Paleo + Vegan Lemon Coconut Sandwich Cookies

Yield: ~8-10 cookies

Author: Natalie Kelley

Prep time: 15 MinCook time: 14 MinTotal time: 29 Min

Ingredients

Cookies

• 1/3 cup nut or seed butter of choice
• 1/4 cup melted coconut oil
• 1/4 cup honey (can sub with maple syrup or date syrup for fully vegan option)
• 2 tsp pure vanilla extract
• the juice of one full, medium-sized lemon
• 2 cups + 2 Tbsp almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut shavings

Filling

• 2/3 cup coconut butter
• 1 Tbsp coconut oil
• 1/4 cup honey or maple syrup/date syrup for vegan option

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and prepare a cookie sheet by lining with parchment paper or greasing with coconut oil
2. In a large bowl, mix the nut/seed butter, melted coconut oil, sweetener of choice, vanilla extract and lemon juice.
3. In a separate bowl, mix the almond flour, baking soda, salt and coconut shavings.
4. Combine the wet and dry ingredients and mix well.
5. Bake for 12-14 minutes. Once done, set aside and let cool.
6. While the cookies are baking, melt together the coconut butter, coconut oil and sweetener of choice in a small pot.
7. Place in a small bowl and put in the fridge.
8. Once the cookies are cool, take the coconut butter filling out of the fridge and scoop small amounts at a time into your hand (it will be hard from the fridge). Roll into a ball and flatten with your hands. Press between two cookies.
9. Do this until all cookie sandwiches are made.
10. Store in an airtight container in the fridge for up to one week.

Did you make this recipe?

Tag @plentyandwellwithnat on instagram and hashtag it #plentyandwellwithnat

Created using The Recipes Generator