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-flavored everything has a chokehold on me 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.
Are these Gingerbread Cookie Sandwiches Healthy?
In this case, these Gingerbread Cookies are filled with wholesome ingredients:
Eggs – increase the amount of good cholesterol in your body, which can lower your risk of diseases. Importantly, eggs contain a little bit of almost every nutrient you need in your day-to-day.
Learn more about the health benefits of egg here.
Almond Butter – almonds are full of monosaturated fats and omega-3 fatty acids. In turn, this is linked to increased levels of the good kind of cholesterol and can lower the risk of heart disease.
Learn more about the health benefits of almond butter here.
Blackstrap molasses – naturally rich in antioxidants, iron, calcium, magnesium, potassium, phosphorus, and vitamin B6.
Check out its help benefits here.
Coconut flour – not only is it gluten-free, but it’s also high fiber and a great source of protein. Without a doubt, this combination helps keep you fuller for longer.
Explore the benefits of coconut flour here.
Ginger – high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties. Additionally, it’s been shown to lower blood sugar and decrease risk of heart disease.
Learn more here.
Why are they called 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.
Why is Gingerbread a Christmas thing?
Gingerbread is an amazing flavor regardless of if you celebrate Christmas or not. However, have you ever wondered why it’s so popular around the holidays?
In many cases, people believe that gingerbread houses were influenced by the Hansel and Gretel fairytale.
In truth, gingerbread root was first cultivated in China 5,000 years ago for its healing properties. After that, we see it pop up in regular recipes in 2400 BC in Greece and some French recipes. Following, more countries had recipes of their own!
It became so popularized, that now it’s a crowd favorite – especially noted among Queen Victoria and Prince Albert. They iconic-lly incorporated gingerbread houses into their Christmas celebrations.
In addition, we’ve all watched the hallmark movies characterized by gingerbread houses! Without a doubt, it’s a part of the holidays. However, it can definetly be enjoyed at any time of the year.
If interested in learning more, check out this article about gingerbread’s history and the origins of gingerbread houses!
Ingredients for Gingerbread Cookie Sandwiches
Almond butter, unsweetened and smooth
Cream cheese icing
Butter, room temp or softened
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
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.
How to Serve 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.
What other holiday recipes would you like to see?
OTHER DELICIOUS HOLIDAY RECIPES
Gingerbread Cookie Sandwiches
- 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
- 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
- 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.
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