Flourless Lemon Cookies with Blueberry Whipped Cream

Purple is my fav. I want to make all the purple pies just so I can stare at them. So pretty. (So be prepared for more pretty purple things.)

Can you believe there is NO food coloring in this frosting?!

It is colored 100% with BLUEBERRIES! Yep, just freeze dried blueberries blended up into powder! Flourless Lemon Cookies with Blueberry Whipped Cream 8

These cookies are a dense chewy and delightfully lemon flavor made with CASHEWS! Isn’t it amazing? No flour, butter or oil!

And they’re super simple to make. Just throw the ingredients into a food processor then scoop dough onto a cookie sheet.

Flourless Lemon Cookies with Blueberry Whipped Cream 9

This recipe is vegan and paleo-friendly and sure to wow your guests with the pretty color.

For more delicious whole food recipes Follow me on Pinterest!

 



Print Recipe
Flourless Lemon Cookies with Blueberry Whipped Cream
Gorgeous purple whipped cream that is free of dairy and artificial coloring. And chewy lemon cookies with NO flour or oil.
Flourless Lemon Cookies with Blueberry Whipped Cream 8
Servings
cookies
Ingredients
For the cookies:
  • 1 cup cashew butter (heaping) I used homemade
  • Juice of 1 lemon
  • zest from 1 lemon
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • pinch pink salt
For the whipped cream:
  • 1 package freeze dried blueberries I found them at Sprouts
  • 1 can coconut milk chilled overnight
  • 2 Tbs maple syrup or honey
  • 1 tsp vanilla extract
  • Fresh blueberries for garnish
Servings
cookies
Ingredients
For the cookies:
  • 1 cup cashew butter (heaping) I used homemade
  • Juice of 1 lemon
  • zest from 1 lemon
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • pinch pink salt
For the whipped cream:
  • 1 package freeze dried blueberries I found them at Sprouts
  • 1 can coconut milk chilled overnight
  • 2 Tbs maple syrup or honey
  • 1 tsp vanilla extract
  • Fresh blueberries for garnish
Flourless Lemon Cookies with Blueberry Whipped Cream 8
Instructions
To make the cookies:
  1. Preheat oven to 350
  2. Add all ingredients to your food processor and blend well.
  3. Scoop onto a parchment lined baking sheet (I used a 1.5Tb cookie scoop)
  4. Flatten with a spatula
  5. Bake for 12 minutes or until set
  6. Let cool completely before removing and frosting
To make the whipped cream:
  1. Refrigerate a can of coconut milk overnight and the next day scoop out the solid coconut cream into a mixing bowl (save the water for a smoothie!)
  2. Blend the package of freeze dried blueberries in a small blender until it forms a fine powder.
  3. Add the blueberry powder, vanilla and maple syrup to your bowl and whip the cream until fluffy and stiff peaks form. (I prefer my handheld mixer)
  4. Taste & adjust for sweetness.
  5. Scoop the whipped cream into a gallon-size plastic bag and snip off the tip to pipe the cream onto each cookie. (I used a cake decorating frosting tip to make it extra fancy)
  6. Garnish each cookie with blueberries.
  7. Enjoy!
Recipe Notes

I like Thai Kitchen organic coconut milk. Be sure to always buy full-fat, not "lite" coconut milk when making whipped cream.

Keep cookies refrigerated as the whipped cream melts quickly.

The Flourless Lemon Cookie recipe is adapted from Mywholefoodlife.com.

Whipped cream recipe adapted from spoonfulofflavor.com.

Share this Recipe

10 comments

  1. Ashley Christian says:

    Hey Emily! I just added your beautiful site to me favorites bar, I love this on so many levels, I’m glad you put it all in one easy place! Your pictures are stunning, and all these recipes are right up my alley. 🙂 I could be reading the recipe wrong, but in the cookie ingredients I didn’t see cashews, just fyi.

  2. Lisa says:

    I can’t speak to the whipped cream but the cookies were a bust. Nothing chewy about these. They crumbled with the most gentle touch. I looked at the original recipe and notice you didn’t include the 1/4 c maple syrup it called for and I’m guessing thats why these didn’t work out.

    • Emily says:

      Sorry that happened, Lisa. The maple syrup helps hold them together. You could save the cookie crumbles for a topping on yogurt, ice cream or a smoothie bowl! 🙂

Leave a Reply