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Grain-free Lemon Sandwich Cookies


Units Scale
  • 1 cup coconut flour
  • 3/4 cup tapioca flour (or more depending on how wet or dry the dough is)
  • 1/2 cup coconut oil or ghee or butter
  • 2 tablespoons of honey
  • 2 tablespoons of lemon juice
  • Zest of 1 lemon
  • Dash of sea salt
  • 1 cup of lemon curd (see my recipe for lemon curd)


  1. Preheat oven to 350 deg Fahrenheit (180 deg Cel)
  2. Place all the ingredients in a large bowl and mix until well combined (if the dough is too wet to roll out, add a tablespoon of extra tapioca flour at a time, until it is sufficient dry to manage but still moist)
  3. Turn the cookie dough onto a large piece of parchment or wax paper sprinkled with tapioca flour (the dough will be crumbly, but it’s ok)
  4. Press the dough together to make a solid piece. Use tapioca-flour smeared hands and a tapioca-flour covered rolling pin to roll the dough out to a flat disk, until it is around 1/8 inch thick. (Note that the thinner you can roll the dough out, the better, so the cookies are as crunchy as possible).
  5. Use a cookie cutter of desired shape (I used a round cookie cutter, but hearts of stars will do too!)
  6. Place cookies on a silpat-lined baking sheet and bake for 20 minutes, or until slightly golden on top, then remove them from oven and let them cool.
  7. Once cookies have cooled, spread lemon curd on one cookies and sandwich it with another.


Recipe makes about 1 dozen lemon sandwich cookies. Best eaten on the same day of baking as the cookies will lose their crunchiness after that.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Snacks
  • Cuisine: Western
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