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Delicious gingerbread cookie sandwiches filled with tasty frosting

Gingerbread Cookie Sandwiches

Delightful gingerbread cookie sandwiches filled with creamy frosting, perfect for the holiday season.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 sandwiches
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150

Ingredients
  

For the Dough
  • 1 egg 1 Egg
  • 1/3 cup 1/3 Cup Molasses
  • 1/2 cup 1/2 Cup Coconut Sugar You can also sub with Lakanto Golden Monkfruit.
  • 2 tablespoons 2 Tablespoons Coconut Oil, Melted
  • 1 teaspoon 1 Teaspoon Vanilla Extract
  • 2 1/2 cups 2+1/2 Cups Almond Flour
  • 2 teaspoons 2 Teaspoons Cinnamon
  • 1/2 teaspoon 1/2 Teaspoon Baking Soda
  • 1 teaspoon 1 Teaspoon Ground Ginger
  • 1 teaspoon 1 Teaspoon Ground Nutmeg
  • 1/4 teaspoon 1/4 Teaspoon Ground Clove
  • 1/4 teaspoon 1/4 Teaspoon Salt
For the Filling
  • 1/3 cup 1/3 Cup Dairy-Free Vanilla Frosting Brands: Miss Jones & Simple Mills.

Method
 

Making the Dough
  1. In a mixing bowl, combine the egg, molasses, coconut sugar, melted coconut oil, and vanilla extract. Mix well.
  2. In another bowl, whisk together the almond flour, cinnamon, baking soda, ginger, nutmeg, clove, and salt.
  3. Gradually combine the dry ingredients with the wet mixture until a dough forms.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
  3. Flatten them slightly, and bake for about 10-12 minutes until firm.
  4. Let them cool completely on a wire rack.
Making Sandwiches
  1. 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.
  2. 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.