Vegan cream-filled lemon cookies

I have always loved La Belle Excuse’s products. I have been using the olive oil for a while now. Unfortunately, now that I live in British-Columbia, their products are quite hard to find! So the last time I went to Quebec, I stole, from Léa, one of the products the company had sent us so I could test out this lemon and white balsamic vinegar. I was very curious to find out more about this product as I found it very inspiring. #LemonLover

Biscuits citronnés fourrés à la crème (Vegan) | Sparks and Bloom

I loved this lemon and white balsamic vinegar so much that I had to create this recipe of vegan cream-filled lemon cookies. Yep, that’s right; vinegar in cookies! #YepYep

After many recipe tests, I can now present you this perfectly balanced lemon cookie. It’s the perfect mix of crunchy and chewy, plus it’s filled with a lemony cream that tastes like heaven. So here is my recipe of vegan cream-filled lemon cookies. Honestly, what else can you ask for?

Vegan cream-filled lemon cookies

20 cookies
Portions

20 minutes
Prep time

12 minutes
Cook time

—
Pause time

Vegan | To go

Ingredients

For the “egg”

2 tsp. grounded flax seed
3 tsp. of fresh lemon juice
2 tsp. of water

For the cookie

The zest of 1 lemon
1/3 cup of vegan butter ( I used Earth Balance )
1/2 cup of sugar
1 tbsp. of La Belle Excuse’s lemon and white balsamic vinegar
1 tsp. of baking soda
2 tbsp. of soya milk or any other vegan milk
3/4 cup of all-purpose flour
1 pinch of salt

For the creamy filling

The cream of 1 can of coconut milk (400ml)
1/4 cup of sugar
2 tsp. of fresh lemon juice
The zest of ½ lemon

Preparation

Preheat the oven to 350F.
In a small bowl, stir in all the ingredients “ FOR THE EGG”.
In another small bowl, stir in the lemon & white balsamic vinegar and the baking soda (careful it will bubble up)!
In the bowl of an electric mixer at high intensity, cream sugar, butter and lemon zest until light and fluffy.
At low speed, gradually add the “egg” the vinegar mix and the rest of the ingredients “FOR THE COOKIE”.
Mix until well combined.
Cover a baking tray with parchment paper.
Spoon the mixture into a pastry bag with a plain tip (or in a Ziploc bag with the end cut off) and pipe the cookies about the size of a 2$, spacing them evenly.
Bake the cookies for 10 to 12 minutes at the center of the oven, or until they are golden brown. Let cool.
In the bowl of an electric mixer at high intensity, stir in all the ingredients “FOR THE CREAMY FILLING” and beat until the cream forms stiff peaks.
Spoon the mixture into a pastry bag with a plain tip.
At the time of serving, fill the cookie with the cream and cover with another cookie, repeat this step until all the cookies are filled with cream. 😉

Tips and tricks

For a crunchy cookie, fill the cookies before serving.
To separate the cream from the coconut milk, you must place a can of coconut milk in the fridge for 8 hours. Gently take the can out of the fridge and open the lid. You can now discard the coconut water and keep the cream for your recipe!