Gluten Free Lemon Sandwich Cookies (Girl Scout Lemonade Dupes)

Growing up, the lemon Girl Scout cookies were one of my favs. They don’t make the one I had growing up anymore, but they have these new Lemonades which are a lemon sandwich cookie. Since I can’t eat gluten, I’m not exactly sure what they taste like, but here’s my version… healthier of course! 😊

These cookies start out with a lemon shortbread. I utilize white sweet potato as the base for the icing. I love using white or Japanese sweet potato for an icing because it’s mild and holds it’s form, plus we are sneaking in a veggie! Trust me, you’ll love it too! The sweet potato serves as a base for a lemon icing that we’ll sandwich between two shortbread cookies

Important note:

These cookies have a strong lemon flavor. If you love lemon, you’ll love these! If you prefer something more subtle and mild, leave out the lemon zest and juice in cookie and only include it in the filling. They’ll still turn out great.

Lemon Sandwich Cookies

Makes 18-22 sandwiches


-1 cup 1:1 gluten free flour

-1/2 cup Tigernut or almond flour 

-1/4 cup powdered sugar*

-1/4 tsp salt

-1/4 tsp baking powder

-1/4 cup melted coconut oil

-1 egg yolk

-2 tbs lemon juice

-zest of 1 lemon

-1 tsp vanilla extract

-2 tbs maple syrup


-1 cup of cooked, mashed white or japanese sweet potato

-1/4 cup powdered sugar*

-2 tbs lemon juice

-1 tsp lemon zest

-1 tsp vanilla extract

-1 tbs. coconut oil, melted

*I make my own powdered sugar by blending 1 tbs of tapioca, arrowroot, or corn starch with 1 cup of white sugar on high until you get a fine powder.

Whisk all of your dry ingredients for the cookies together and set aside.

Beat all of your wet ingredients for cookies together in a large bowl.

Add dry to wet and mix to combine.

Form the dough into a ball then wrap in plastic wrap and place in the fridge for 10-20 minutes.

While dough cools, preheat oven to 350F and make your icing.

For the icing, blend everything together until smooth. You can add more sugar if you want it to be sweeter. 

Place in the fridge until ready to use.

When ready to bake the cookies, roll out the dough between two pieces of parchment paper until about 1/4 inch thick. 

Use a cookie cutter or glass to cut an even amount of round cookies out. Place on a parchment lined baking sheet.

Bake for 12 min.

Let cookies cool for 5 min on the cookie sheet, then transfer to a wire rack to finish cooling. 

When ready to assemble, scoop icing into a piping bag (or plastic bag and cut tip off) then pipe some icing onto half the cookies. Sandwich with another cookie on top and enjoy!

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