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.
Servings: 12 cookies
For the cookies:
- 1 cup cashew butter (heaping) I used homemade
- 1/4 cup maple syrup
- 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:
- 1.2 oz 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
To make the cookies:
Preheat oven to 350
Add all ingredients to your food processor and blend well.
Scoop onto a parchment lined baking sheet (I used a 1.5Tb cookie scoop)
Flatten with a spatula
Bake for 12 minutes or until set
Let cool completely before removing and frosting
To make the whipped cream:
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!)
Blend the package of freeze dried blueberries in a small blender until it forms a fine powder.
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)
Taste & adjust for sweetness.
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)
Garnish each cookie with blueberries.
Keep cookies refrigerated as the whipped cream melts quickly.