Bright Lemon Raspberry Cookie Stacks
Recipe type: Dessert
Serves: two stacks
dairy, egg, and gluten free, vegan
  • ½ cup coconut cream, refrigerated
  • ¼ cup fresh raspberries, plus extra for garnish
  • 8 Lemon Cookies (recipe below)
  1. Add coconut cream and fresh raspberries to a bowl, whip with hand mixer to stiff peaks (or almost stiff peaks - the fruit makes this a creamier consistency).
  2. On a serving plate, place one cookie. Spoon a dollop of raspberry whip cream onto cookie, spread to edges. Place another cookie, more whip, repeat with four layers of cookie.
  3. Top with a small bloop of whip, garnish with fresh berries.
Recipe by spabettie at