Lemon Cookie Cups

Ever since I could remember, I have LOVED lemons. I love how refreshing they are whenever I eat them with anything. I love to have warm lemon water every morning, I love to use lemon juice as my salad dressing, and freshly squeezed lemonade makes any hot day infinitely better. Especially when the seasons start to change and the heat returns, I love playing around with citrusy fruits in order to make refreshing desserts perfect for a hot summer day. Along with orange flavored things, lemon flavored desserts make my heart happy. That’s what inspired these! I found a dairy free whip cream at the grocery store for the filling and then rolled with this recipe to make the little cups! I hope you guys love this recipe as much as I do. Happy baking


  • 1 and 1/3 cup almond flour

  • 3 tbs coconut flour

  • 1/4 cup applesauce

  • 1/4 cup maple syrup

  • 3 tbs coconut sugar

  • zest from one lemon

  • juice from one and 1/2 lemons

  • 1/2 tsp baking soda

  • pinch sea salt

  • optional filling: coconut milk dairy free whip cream


  1. Mix together all the wet ingredients and whisk them together well

  2. Add in the dry and break apart any clumps formed by the flour

  3. Using a mini muffin tin, turn it upside down and spray it with a little avocado or coconut oil. Carefully press some dough around each one to form the cups. They won’t rise or move too much, so make sure they’re not too thick or thin when you form the cups

  4. Bake at 350 for about 35 minutes or until they turn golden brown

  5. Let them cool completely, take them off the muffin tin, and fill them with whip cream. You can make your own, but I found coconut milk Reddi Whip which was amazing!