Gingerbread Cookie Sandwiches {Almond Flour}
These soft and chewy Gingerbread Cookie Sandwiches are made with gingerbread spices and filled with cashew cream cheese frosting. They make the magic of the holidays, and they are perfect for the whole family to create and enjoy together.
Gingerbread-flavored everything has my hear this holiday season – and these Gingerbread Cookie Sandwiches are next level.
Moreover, these cookies are made with plenty of wholesome ingredients. Impress your friends and family with how healthy AND tasty they are!
Without a doubt, this recipe will leave your kitchen smelling like the holidays. The gingerbread spices that fill the room are better than any festive candle.
If you like this recipe, you’ll also probably like my Gingerbread Cinnamon Rolls and Gingerbread Coffee Cake.
What Spices Are in Gingerbread Cookies?
Generally, it’s called gingerbread because it is a baked dessert that contains ginger. Additionally, these cookies are often accompanied by other spices like cardamom, cinnamon, nutmeg, and clove.
Typically, gingerbread pairs well with brown sugar, molasses, and honey.
Ingredients for Gingerbread Cookie Sandwiches
Gingerbread Cookies
Eggs
Almond butter, unsweetened and smooth
Blackstrap molasses
Vanilla extract
Coconut sugar
Coconut flour
Baking soda
Gingerbread spices
Cinnamon
Ginger, ground
All spice
Cream cheese icing
Cream cheese
Butter, room temp or softened
Powdered sugar
Vanilla
For vegan and Dairy free cream cheese option, you should definitely give this cashew cream cheese frosting recipe a try!
How to Make Gingerbread Cookie Sandwiches
First, mix all the eggs, almond butter, blackstrap molasses, vanilla extract, and coconut sugar in a bowl.
Then, add in the coconut flour, baking soda, and gingerbread spices and combine well. Sift the dry ingredients if they’re clumpy.
Next, cover the dough and freeze for 20 minutes.
Following, preheat the oven 350F
Then, scoop into balls, press down with the palm of your hands. The cookies will expand some, so if you don’t want gigantic cookies, don’t press them down too much.
Lastly, sprinkle some extra coconut sugar on top if desired.
Then, bake 13 – 14 minutes.
Following that, mix the cream cheese, butter, powdered sugar, and vanilla.
Once the cookies have cooled, spread the cream cheese filling on a cookie and top it off with another cookie.
Enjoy your Gingerbread Cookie Sandwiches!
How to Store Gingerbread Cookie Sandwiches
In this case, you will need to refrigerate the cookies – they will get soggy if left in room temperature for too long. Generally, they’re good to eat for the next 5 days.
In addition, you can freeze them and eat them like an ice cream cookie sandwich. The coconut flour and almond butter cookie base will have a different texture than your traditional cookie, but I still enjoy having them cold.
Ways to Enjoy these Gingerbread Cookie Sandwiches
Generally, these Gingerbread cookies are perfect on their own!
In this case, I love dipping them in my coffee or tea – it makes the filling all melty in the middle.
Yum!
What other holiday recipes would you like to see?
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Gingerbread Cookie Sandwiches {Almond Flour}
Ingredients
Gingerbread Cookies
- 2 whole Eggs
- 1/2 cup Almond butter, unsweetened, smooth
- 1/4 cup Blackstrap molasses
- 1 tsp Vanilla extract
- 1/3 cup Coconut Sugar
- 1/2 cup Coconut flour
- 3/4 tsp Baking Soda
Gingerbread Spices
- 1 tsp Cinnamon
- 1 tsp Ground ginger
- 1/2 tsp All spice
Cream Cheese Filling
- 8 oz Cream cheese, room temperature
- 2 tbsp Butter, room temperature or softened
- 3/4-1 cup Powdered sugar
- 1 tsp Vanilla
Instructions
- Mix all the eggs, almond butter, blackstrap molasses, vanilla extract, and coconut sugar in a bowl.
- Add in the coconut flour, baking soda, and gingerbread spices and combine well. Sift the dry ingredients if they’re clumpy.
- Cover the dough and freeze for 20 minutes.
- Preheat the oven 350F.
- Scoop into balls, and press down with the palm of your hands. The cookies will expand some, so if you don’t want gigantic cookies, don’t press them down too much.
- Sprinkle some extra coconut sugar on top if desired.
- Bake 13 – 14 minutes.
- Mix the cream cheese, butter, powdered sugar, and vanilla.
- Once the cookies have cooled, spread the cream cheese filling on a cookie and top it off with another cookie. Enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.