Gluten-Free, Vegan, Serves 9

• 1 cup coconut sugar
• 1 tsp pure vanilla
• 1/2 cup almond flour
• 1 1/2 cup coconut flour
• 1 cup vegan butter
• Lemon Filling:
• 8 ounce vegan cream cheese
• 1/4 cup lemon juice
• 2 Tbsp lemon zest
• 1/2 cup coconut sugar
• 2 Tbsp lemon curd

Directions:

Preheat the oven to 350 degrees F. Line a 9×9 inch square baking dish with parchment paper. Cream the butter, sugar, and vanilla over medium speed in a bowl for 2 minutes. Turn the mixer to low speed and slowly add the flour 1/2 cup at a time until the dough comes together. Press half the dough into the pan and bake for 25-30 minutes or until golden brown. Cool completely before filling. Store the other half of the dough in the fridge. Create the filling while the cookie bakes. In a bowl, beat the cream cheese, sugar, lemon juice, and 1 Tbsp zest until creamy. Pour the filling over the cookie and stir in the lemon curd. Sprinkle the remaining dough over the top. Bake for another 30 minutes or until golden brown. Top with remaining lemon zest.