Lemon Curd Thumbprint Cookies | Gluten-free & Vegan

With the heatwave over here it felt appropriate to abandon my carrot series for some bright & cheery lemon recipes! ☀️🍋 So here’s lemon recipe 1 & 2 combined in a delicious lemon curd thumbprint cookie that we’ve made without gluten, grains, dairy, eggs or refined sugars. (And watch out they’re kid approved - you may need to hide them in your fridge if you don’t want to share 🙃🙌🏻).

🍪 Lemon Almond Cookie Ingredients

• 2 cups almond flour

• 1/4 tsp baking soda

• 1/8 tsp salt

• 3 tbsp coconut oil, melted

• 1/4 cup maple syrup

• 1 tbsp lemon juice

• 1 tbsp lemon zest

Instructions

• Preheat oven to 325F

• Mix all ingredients in one bowl until a soft dough forms

• Scoop into balls (I used a red 24 disher & made 8 big thumbprints but you could also make them smaller - about a tbsp, and make many more)

• Place on baking tray, flatten & gently press a thumbprint into each

• Bake 12–14 minutes, until lightly golden on edges

• Cool completely before filling

🍋 Vegan Lemon Filling Ingredients

• 1/2 cup fresh lemon juice

• 1 tbsp lemon zest

• 1/2 cup maple syrup

• 1/3 cup full-fat coconut cream (thick part)

• 2 tbsp tapioca starch

• Pinch of salt

• 1 tbsp coconut oil

Instructions

• Whisk lemon juice, maple syrup, tapioca starch, salt, and zest in a saucepan (before heat) until smooth

• Heat over medium, whisking constantly until it thickens

• Lower heat and whisk in coconut cream

• Cook 1 more minute while whisking, until smooth & thick

• Remove from heat and stir in coconut oil

• Chill until thick and spoonable

Assembly

• Once cookies are fully cool

• Spoon or pipe lemon curd into each thumbprint

• Chill or serve immediately

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