Gingerbread Cookie Sandwiches {Almond Flour}
These soft and chewy Gingerbread Cookie Sandwiches are made with gingerbread spices and filled with cashew cream cheese frosting.
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!