Description
Delightful vegan cookies with buttery shortbread and creamy lemon curd, perfect for any occasion.
Ingredients
Scale
- ⅓ cup canned coconut milk
- ⅓ cup organic cane sugar
- ¼ cup lemon juice (about 1 lemon)
- Zest from 1 lemon
- 1 tbsp cornstarch
- 1 tbsp vegan butter
- Pinch turmeric (optional)
- 1 cup vegan butter (softened)
- ⅔ cup organic powdered sugar + more for dusting
- 2 tsp vanilla extract
- 2 cups gluten-free all-purpose baking flour + more for dusting
- ¼ tsp finely ground salt
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
- Whisk together the coconut milk, organic cane sugar, lemon juice, and lemon zest in a bowl.
- Combine the cornstarch and 1 tablespoon of vegan butter in a small saucepan over medium-low heat. Add in the lemon mixture and stir until the cornstarch dissolves completely. Continue cooking until thickened, then remove from heat and let cool.
- Beat the remaining vegan butter with organic powdered sugar until light and fluffy in a separate bowl.
- Mix in the vanilla extract and combine well. Gradually add the gluten-free flour and salt, mixing until a dough forms.
- Spread the dough evenly in the prepared baking dish, creating an indented well in the center.
- Spoon the cooled lemon curd into the center well.
- Bake for 20-25 minutes, or until the edges are golden brown.
- Allow cookies to cool on the baking sheet before transferring them to a wire rack.
- Dust with additional powdered sugar before serving and enjoy!
Notes
Store in an airtight container for up to 3 days at room temperature or seal tightly in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 9g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg