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