Flourless Lemon Cookies with Blueberry Whipped Cream | Pretty Pies
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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.
  • Enjoy!


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.