Valentine’s Day is this week! I wanted to make sure that I left you with a brand new pretty treat to inspire a little heart-day baking. I loooooove the combination of lemon, coconut and almond. In fact the only thing that could make it better would be to slather it in raspberry jam. So I did that too!
These are a shortbread-esque cookie with a buttery, crumbly texture that softens when you add the jam. They are very Valentine’s day friendly but would be lovely anytime- especially with a cup of tea or coffee!
The kids had fun making these, since anything that involves cookie cutters is “fun.” We sprinkled them with powdered sugar, but you could also sprinkle them with plain sugar or sprinkles before baking them, or even ice them with this Vegan Royal Icing
Look for a post filled with ideas for Valentine’s Day fun coming tomorrow!
- 2 cups All-purpose baking flour (I used bobs red mill in a dark red bag)
- ½ cup almond flour
- ½ cup shredded unsweetened coconut
- 1 cup sugar
- 1 teaspoon kosher salt
- ¾ teaspoon xanthum gum
- 1 cup room temperature vegan butter
- 2 teaspoons vanilla
- 2 teaspoons lemon zest
- 2 tablespoons non-dairy milk
- ¼ cup powdered sugar for rolling out cookies
- raspberry jam and extra powdered sugar for topping them
- Preheat the oven to 350 degrees. Prepare the sheetpans with silpats or parchment paper.
- In the bowl of a food processor, combine the dry ingredients. Add the room temperature vegan butter, the vanilla and lemon zest, and non-dairy milk. You will have a dough that is a little crumbly, but comes together when pinched.
- Dust the counter with powdered sugar and turn the dough out. Shape into a disc and use the powdered sugar on top and roll out into ⅛” thick. Use cookie cutters and gently transfer the cookies to the prepared sheetpans.
- Bake the cookies for 9-10 minutes and then let them cool before transferring to a countertop. Continue until all of the dough is used. You can sandwich with raspberry jam or dust with powdered sugar to serve.
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Hi heather, I want to thank you for all your recipes, I have made my self quiet a few and they are delicious and also pretty fast and easy to make. I have a question for you: How or with what can I replace the xanthum gum? I haven’t been able to try your desserts because I don’t use it and I am not 100% vegan. I eat eggs specially in cakes 🙂 Thank you again
Do you have a recipe for Gluten free flour? I find that Bob’s flour is heavy in garbanzo bean and I taste it. Also I think it might be cheaper to make my own.