¾cupgranulated sweetener of choice: coconut sugarfor low carb use erythritol sweetener, like this one, for paleo
2large egg whitesI used this egg separator
1teaspoonbaking powderthis is a corn free brand
1teaspoonlemon zestI use this micro plane to zest
2teaspoonlemon juiceI used this lemon squeezer
Lemon Cream Filling:
¾cupunsweetenedor whipped heavy cream, I use this stick blender for whipping
½teaspoonlemon extractlike this one
teaspoonsweetener of choice: 2 honey for paleoor for low carb use ¼ teaspoon liquid stevia (or to taste), or other low carb sweetener equivalent
Instructions
Preheat oven to 300 F, and grease or line 2 cookie sheets with parchment paper.
In a large mixing bowl combine all the lemon cookie ingredients. Mix together thoroughly.
Place cookie dough in mixing bowl, in the freezer for 15 minutes (helps cookies bake without spreading too much).
Once cookie dough is chilled in freezer, use a cookie scoop or spoon to place rounded ½ tablespoon size spoonfuls on the sheet about 1 ½ inches apart. I put 12 spoonfuls on each sheet (24 total)
Bake for 20 to 30 minutes, or until golden. Remove from oven and let cool completely. Place sheet with cookies on it in the freezers for 8 to 10 minutes (this will let you spread the lemon cream without it melting).
While cookies are chilling, make the lemon cream filling. In a medium mixing bowl combine all the lemon cream filling ingredients. Mix together.
Take one cookie, bottom side facing up, and spread a tablespoon of lemon cream on it. Then place 2nd cookie, bottom side down, on top of the cream and gently press the 2 cookies together. Repeat with remaining cookies. Enjoy.
Store remaining in covered container in freezer. Defrost a before serving.
Notes
Nutritional Data for Low Carb Version (using erythritol & stevia sweetener option and heavy cream): Serving Size:1 sandwich cookie out of 12, Cal: 153, Carbs: 4 g / Net Carbs: 2 g, Fiber: 2 g, Fat : 14 g, Protein: 5 g, Sugars: 1 g, Sodium: 4 mgNutritional Data for Paleo Version (using coconut sugar & honey sweetener option and coconut cream): Serving Size: 1 sandwich out of 12, Cal: 196, Protein: 5 g, Carbs: 16 g/ Net carbs: 14 g, Fiber: 2 g, Fat: 13 g, Sugars: 13 g, Sodium: 5 mg*all nutritional data are estimates based on the products I used*