Beyond the Bite Lemon Cream Sandwich Cookies



  • Peel and puree one green plantain in a food processor and set aside for later use.
  • Preheat the oven to 350 degrees.
  • Back in the food processor, pule together tigernut flour, arrowroot flour, baking soda, sea salt, and lemon zest.
  • Add in 2 tbsp pureed green plantain, raw honey, lemon juice, and vanilla extract, pureeing until a smooth cookie dough has formed.
  • Transfer 1 tbsp dough to a parchment lined baking sheet to form cookies.
  • Place the baking sheet in the oven and allow to bake for 12 minutes, until golden around the edges.
  • Remove the sheet from the oven and allow the cookies to cool for 10 minutes, then transfer them to a wire rack to cool completely before frosting with lemon cream.

Recipe Notes

1 tbsp of grass-fed gelatin may work in place of the pureed green plantain, though they may come out flatter.
If you do not have plantain, substitute green banana.