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Lemon Cookies with Blueberry Whip (Vegan & Paleo)

Published: · Modified: by · This post may contain affiliate links · 15 Comments

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Can you believe there is NO food coloring in this frosting?! Gorgeous purple that's simply made from fruit! Flourless Lemon Cookies with Blueberry Whipped Cream 8

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Dye Free Vibrant Color

HOW do you get this pretty purple?? This cream is colored 100% with BLUEBERRIES! Yep, just freeze dried blueberries blended up into powder! Can you believe it?! Yay for natural coloring!

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.)

Where to Find Freeze-Dried Fruit

I found freeze dried blueberries at Sprouts.

Since becoming more popular, freeze dried fruit is more widely available now. You can find it at Whole Foods, Trader Joes, and place like Aldi and Target now, too!

Or of course online, such as on Amazon. Be sure to choose an unsweetened variety. Wild blueberries have the best flavor and color, imo!

Flourless Lemon Cookies with Blueberry Whipped Cream 9

How to Make Flourless Cookies

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.

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

Flourless Lemon Cookies with Blueberry Whipped Cream | Pretty Pies
Emily

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.
Print Recipe Pin Recipe
Servings: 12 cookies
Ingredients Method Notes

Ingredients
  

For the cookies:
  • 1 cup cashew butter (heaping) I used homemade
  • ¼ cup maple syrup
  • Juice of 1 lemon
  • zest from 1 lemon
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • pinch pink salt
For the whipped cream:
  • 1.2 oz package freeze dried blueberries I found them at Sprouts
  • 1 can coconut milk chilled overnight
  • 2 Tbs maple syrup or honey
  • 1 teaspoon vanilla extract
  • Fresh blueberries for garnish

Method
 

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!

Notes

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

To Store

Keep cookies refrigerated as the whipped cream melts quickly.
These will keep about a week in the fridge in an airtight container. Freezing is not recommended due to cshange in texture of the whipped cream. 
The Flourless Lemon Cookie recipe is adapted from Mywholefoodlife.com.
Whipped cream recipe adapted from spoonfulofflavor.com.

More Gluten/Dairy-Free Cookie Recipes

About Emily

Emily Spain is the creator and recipe developer of Pretty Pies, a destination for people with dietary restrictions such as dairy-free, gluten-free, and sugar-free, along with those pursuing a healthier lifestyle. She is also the author of two cookbooks specializing in wholesome sweets– PS It's Healthy and Yay It's Sugar-Free! For more than eight years, her recipes have reached millions across the globe and helped readers enjoy delicious desserts without detriment to their health.

Reader Interactions

Comments

  1. Ashley Christian

    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.

    Reply

    • Emily

      Thank you so much, Ashley! I hope you enjoy the recipes. 🙂
      Oops, I fixed the recipe. Don't know how the cashew butter didn't show up. Can't leave that out! haha

      Reply

      • Tonya

        Are the cookies soft? Or crunchy?

        Reply

        • Emily

          Tonya these are more soft/chewy

          Reply

  2. Tish

    Extremely sensitive to cashews. Ideas on another nut butter substitute?

    Reply

    • Emily

      Any nut butter with a mild flavor would work fine. I would do almond

      Reply

  3. Tiffany T

    1 package of freeze dried blueberries? How many ounces?

    Reply

    • Emily

      I think it was 1 or 2 ounces.

      Reply

  4. Lisa

    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.

    Reply

    • Emily

      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! 🙂

      Reply

      • Suzanne

        I don't see maple syrup in the cookie ingredients. I'm also wondering how nut butter mixed with just liquids, can make a cookie. I feel like I'm missing something. They are beautiful!

        Reply

        • Emily

          Oh my goodness, I just saw the maple syrup got cut off from the ingredient list. Fixed it!
          But yes, maple syrup causes nut butter to firm up/seize so it becomes a dough. If yours is too runny still, you can freeze it for a few minutes.
          Thank you! Isn't that color crazy? I love it!

          Reply

        • Isabelle

          Hi, if I can’t find dried freeze blueberries, can I use regular freeze blueberries?

          Reply

          • Emily

            No I’m sorry that doesn’t work. it would add too much liquid. (Freeze dried fruit has zero liquid)

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