Vegan lemon sandwich cookies
Prep. time 25 minutes | Cooking 12 minutes
Ingredients:
● 100g stevia
● 180g self-raising flour
● 135g oats
● Pinch of salt
● 1 lemon
● 100g dairy-free butter (melted)
For the cream cheese filling:
● 1 tub of Bute Island Cream Sheese (room temperature)
● Zest and ¼ lemon
● 1 tbsp. lemon juice
Cooking Method
Begin by pre-heating the oven to 180C degrees.
Using a large mixing bowl, pour in the stevia, flour, oats and salt and stir to combine the dry ingredients together.
Add juice and zest from one lemon and the melted butter and mix to form the zesty cookie dough.
Form the cookies by rolling some of the dough into balls and squashing them into cookies.
Place the cookies on a baking tray lined with greaseproof paper and bake in the oven for approximately 12 minutes.
Remove the cookies from the oven and place them on a wire rack to cool.
Prepare the dairy-free cream cheese filling by placing it in a mixing bowl along with the lemon juice and zest and juice and mixing together.
Pipe some of the mixture in the centre of a cookie and sandwich the other cookie on top of the filling and gently press together.
Sprinkle with extra zest (optional).
Prices and stockists:
● Sheese grated mature Cheddar style: price: £2.50 (200g) available at Tesco
● Grated mild Cheddar style Sheese: price £2.50 (200g) available at Sainsbury’s
● Wensleydale Style Sheese with Cranberries: price £2.39 (200g) available at The Vegan Kind Supermarket
● Bute Island Cream Sheese: price £2.48 (255g) available at The Vegan Kind Supermarket
