Too many cloudy days in a row has me craving sunshine and beach time.
When spring is a little stingy on the sunshine you can make your own sunny mood with these key lime sandwich cookies.
They’re somewhere between a key lime pie and a pina colada and they will make you feel like opening a bottle of sunscreen and sitting outside in your bathing suit, even if it is 50 degrees outside 😊.
Plus they’re:
gluten -free
dairy-free
and …. Well, pretty effing delicious.
Key Lime Sandwich Cookies
Ingredients:
Cookie:
1 Cup Gluten Free Flour
1 Cup Almond Flour
½ Cup Shredded coconut
½ Cup Powdered Sugar
½ Tsp Salt
Juice of 4 Key Limes (or 2-3 regular limes)
1 Tsp Grated Lime Zest
1 Tbsp Melted Coconut Oil
1 Tsp Unsweetened Vanilla Almond Milk
2 Tbsp Honey (or agave)
Frosting:
¼ Cup Vegetable Shortening
½ Cup Powdered Sugar
1 Tbsp Shredded Coconut
2 Tbsp Unsweetened Vanilla Almond Milk
2 Tbsp Vegan Cream Cheese (I like Miyokos)
Line a baking sheet with parchment paper and preheat oven to 350. In large mixing bowl, mix together gluten free flour, almond flour, coconut, powdered sugar and salt with a whisk until well blended. Next, add melted coconut oil, honey, lime juice, lime zest and mix until well blended. If the mixture is too dry, add the almond milk, a half tablespoon at a time. The batter should be fairly stiff so take care not to add too much almond milk.
Once mixed, place rounded tablespoons on the baking sheet, spaced about 2-3 inches apart. Bake for about 9-10 minutes. Once done, take out and allow to cool completely on a wire rack.
For the frosting:
In a small bowl, mix all ingredients together, adjusting the sugar to your preference. Mixture should be stiff and firm so as not to ooze out of the cookie. Once mixed, allow it to firm up in the refrigerator for about an hour.
Once everything is properly cooled assemble the sandwich cookies, you can dust with lime zest, powdered sugar or even more coconut flakes.
Store in the refrigerator.
Enjoy xo
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