Ingredients
Method
Making the Dough
- In a mixing bowl, combine the egg, molasses, coconut sugar, melted coconut oil, and vanilla extract. Mix well.
- In another bowl, whisk together the almond flour, cinnamon, baking soda, ginger, nutmeg, clove, and salt.
- Gradually combine the dry ingredients with the wet mixture until a dough forms.
Baking
- Preheat your oven to 350°F (175°C).
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Flatten them slightly, and bake for about 10-12 minutes until firm.
- Let them cool completely on a wire rack.
Making Sandwiches
- Once cooled, spread a layer of dairy-free frosting on the bottom of one cookie and top it with another cookie to make a sandwich.
- Repeat until all cookies are paired.
Notes
Store your gingerbread cookie sandwiches in an airtight container at room temperature for up to a week. If you’d like to keep them longer, refrigerate them for up to two weeks. To enjoy them warm again, just pop them in the microwave for a few seconds.
