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.
For the cookies:
  • 1cup cashew butter(heaping) I used homemade
  • 1/4cup maple syrup
  • Juice of 1 lemon
  • zest from 1 lemon
  • 1/2tsp lemon extract
  • 1/2tsp vanilla extract
  • pinch pink salt
For the whipped cream:
  • 1.2 ozpackage freeze dried blueberriesI found them at Sprouts
  • 1can coconut milkchilled overnight
  • 2Tbs maple syrupor honey
  • 1tsp vanilla extract
  • Fresh blueberries for garnish
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 always recommend 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.

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