These soft, chewy Gingerbread Cookie Sandwiches are made with gingerbread spices and filled with cream cheese frosting. The perfect paleo, dairy-free, and grain-free holiday dessert.

Gingerbread cookie sandwiches are stacked on top of each other on parchment paper with

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

Ingredients are laid out for the gingerbread cookies- cinnamon, almond butter, molasses, vanilla, coconut sugar, baking soda

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 Paleo, Dairy free cream cheese option, you should definitely give this cashew cream cheese frosting recipe a try!

How to Make Gingerbread Cookie Sandwiches

Ingredients are being mixed together for the gingerbread cookies

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.

Ingredients are being mixed together for the gingerbread cookies

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.

Left image shows gingerbread cookie- right shows decadent cream cheese filling being spread

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.

Gingerbread cookie sandwiches are stacked on top of each other on parchment paper with a bite taken out of one

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

Gingerbread cookie sandwiches are stacked on top of each other on parchment paper with
Gingerbread cookie sandwiches are stacked on top of each other

Get the recipe:Gingerbread Cookie Sandwiches {Almond Flour}

These soft, chewy Gingerbread Cookie Sandwiches are made with gingerbread spices and filled with cream cheese frosting. The perfect paleo, dairy-free, and grain-free holiday dessert.
No ratings yet

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.