Grain-Free Lemon Cookies with Strawberry Whipped Cream {Vegan/Paleo}

You need some pretty pink whipped cream in your life. It’s guaranteed to lift your spirits.Lemon Cookies with Strawberry Whipped Cream

If you loved my gorgeous PURPLE Blueberry Whipped Cream, this is the PINK version, but on a different cookie. No baking required with these, but they’re just as delicious and lemony.

This strawberry whipped cream is SO yummy! I dare you not to lick the entire mixing bowl clean 😉 (I sure did! haha)

Lemon Cookies with Strawberry Whipped Cream 3

These are adorable little single-serve portions for a baby shower, bachelorette party, or (in my case) just a Tuesday night! Just because they make me happy. 🙂

Lemon Cookies with Strawberry Whipped Cream 2

Enjoy beautiful things. You deserve it.




Print Recipe
Grain-Free Lemon Cookies with Strawberry Whipped Cream {Vegan}
Crispy, lemony, NO BAKE cookies topped with luscious strawberry whipped cream.
Prep Time 30 minutes
Servings
cookies
Ingredients
For the cookies:
  • 1 1/2 cups blanched almond flour
  • 1 cup unsweetened coconut shreds
  • 2 Tbs coconut oil melted
  • 2 Tbs maple syrup
  • 1 Tbs lemon juice
  • zest of 1 lemon about 1 Tbs
  • 2 tsp vanilla extract
  • pimunch of pink salt
For the whipped cream:
  • 1 package freeze dried strawberries (1 ounce bag) I found it at Super Target
  • 1 can coconut milk chilled overnight
  • 1-2 Tbs maple syrup or honey
  • 1 tsp vanilla extract
  • Fresh strawberries for garnish
Prep Time 30 minutes
Servings
cookies
Ingredients
For the cookies:
  • 1 1/2 cups blanched almond flour
  • 1 cup unsweetened coconut shreds
  • 2 Tbs coconut oil melted
  • 2 Tbs maple syrup
  • 1 Tbs lemon juice
  • zest of 1 lemon about 1 Tbs
  • 2 tsp vanilla extract
  • pimunch of pink salt
For the whipped cream:
  • 1 package freeze dried strawberries (1 ounce bag) I found it at Super Target
  • 1 can coconut milk chilled overnight
  • 1-2 Tbs maple syrup or honey
  • 1 tsp vanilla extract
  • Fresh strawberries for garnish
Instructions
To make the cookies:
  1. Line a muffin tin with plastic wrap to make this easy to lift out.
  2. Add all ingredients to your food processor and blend well.
  3. Add a splash of water if it seems too dry/crumbly.
  4. Use a 1 1/2 inch cookie dough scoop to divide dough evenly into muffin tin.
  5. Press dough very firmly and use the back of a spoon to make a well in the center for the whipped cream.
  6. Set in the fridge to firm up. Let chill for at least 4 hours (so they don't crumble)
To make the whipped cream
  1. Blend the package of freeze dried strawberries in a small blender until it forms a fine powder.
  2. (Use a can of coconut milk overnight that has been refrigerated overnight) Scoop out the solid coconut cream into a mixing bowl (save the water for a smoothie!)
  3. Add the strawberry powder, vanilla and maple syrup to your bowl and whip the cream until fluffy and stiff peaks form. (I prefer my handheld mixer)
  4. 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)
  5. Taste & adjust for sweetness.
  6. Garnish each cookie with strawberries.
  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.

These cookies are best served at room temp. Leftovers can be refrigerated for a few days, but the cookies will harden in the fridge due to the coconut.

Alternatively, you can store the cookies *un-frosted* in an air-tight container and frost just before serving. The whipped cream must be kept in the fridge.

Recipe adapted from spoonfulofflavor.com.

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