Gingerbread Cookie Sandwiches are soft, chewy, and simply irresistible! They're the perfect gluten-free and dairy-free treat for holidays or special occasions.
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Why you'll love this recipe!
Taste - Two of my soft and chewy Gingerbread Cookies are sandwiched between a delicious dairy-free vanilla frosting.
Allergy Friendly - This recipe is completely gluten-free, dairy-free, and grain-free!
Simple Ingredients - You only need a few simple ingredients to make these delicious cookies!
Fun - Cookie Sandwiches are such a fun recipe to serve at holiday parties or special occasions! Your friends and family will love them!
Easy - The best part about this recipe is that it's easy to make and you don't have to chill the dough! I also use a pre-made frosting to save time.
🍴Ingredient Notes
- Egg - I have not tested this recipe with an egg replacement.
- Organic Blackstrap Molasses - Any molasses will work, but this is my favorite kind to bake with!
- Coconut Oil - I love using coconut oil as a butter replacement! Make sure you measure the coconut oil first, and then melt it.
- Coconut Sugar - You can also sub with Lakanto Golden Monkfruit for a lower sugar option. I also like using half and half. (¼ cup of each.)
- Almond Flour - Almond flour is a great gluten-free flour alternative. My favorite brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy!
- Spices - I used a mix of all the classic gingerbread spices for this recipe! Clove, cinnamon, ginger, and nutmeg.
- Vanilla Frosting - My favorite dairy-free vanilla frosting brands are Miss Jones and Simple Mills.
🍴Step by Step Instructions
Step 1: Mixing Dry Ingredients
Start by adding the almond flour, baking soda, salt, and spices into a mixing bowl. Use a whisk or fork to blend until fully combined.
Step 2: Mix Wet Ingredients
Next, add the molasses, egg, melted coconut oil, vanilla extract, and coconut sugar into a separate bowl. Blend with a whisk until fully combined.
Step 3: Fold Together
Then, fold together the dry and wet ingredients until a sticky dough forms.
Step 4: Preparing to Bake
Use a cookie scoop or teaspoon to scoop cookie dough into small balls. Place on a parchment paper lined baking sheet. Gently press down on each ball to flatten them into thick disks.
Step 5: Baking & Cooling
Bake at 350 degrees for about 10-12 minutes. Let the cookies cool on the baking sheet for 1 minute, and then carefully transfer each cookie to a cooling rack.
Step 6: Making Sandwiches
Once the cookies have cooled completely, flip each cookie upside down on a parchment paper lined plate or cookie sheet.
Spread a generous amount of vanilla frosting on half of the cookies. Top each frosted cookie with another cookie to create a sandwich! Make sure the crinkle tops are showing on both sides.
Expert Tips
- When preparing the cookies, I like to roll them into balls first, and lay them out on a parchment paper lined baking sheet. Gently press down to flatten them into thick round disks.
- Make cookies around the same size so they match up when you sandwich them together.
- They will still be pretty soft when you take them out, so make sure to let them rest on the tray for one minute before transferring to a cooling rack.
- When measuring the almond flour, make sure to shake the bag around first so it's not tightly packed together. Scoop the flour and take a butter knife to scrape the excess flour off. You can also spoon the flour into the measuring cup. DO NOT PACK the flour into the measuring cup.
Recipe Variations
- Make your own vanilla frosting or swap for fresh coconut cream if you want a lower sugar option.
- Roll the cookie sandwiches in festive sprinkles. (They should stick to the frosting!)
- Instead of making cookie sandwiches, dip half of each cookie in white chocolate.
- Swap the gingerbread cookies for my Gluten-Free Chocolate Cookies, Banana Cream Pie Cookies, or Chocolate Chip Pumpkin Cookies!
How to store leftovers
You can store leftover sandwich cookies at room temperature in an airtight container for 3-4 days.
Store in the refrigerator in an airtight container to keep them fresh for longer.
You can also store the cookies in a freezer bag or airtight container in the freezer!
If you don’t want to bake all of the cookies at once, you can store the cookie dough in the freezer for up to two months. (Make sure you use freezer safe bags or containers.)
More cookie recipes!
After you make these Gingerbread Cookie Sandwiches, make sure to leave a comment & rate the recipe!
Recipe Card
Gingerbread Cookie Sandwiches
Equipment
- 1 Baking Sheet
Ingredients
Wet Ingredients
- 1 Egg
- ⅓ Cup Molasses
- ½ Cup Coconut Sugar You can also sub with Lakanto Golden Monkfruit.
- 2 Tablespoons Coconut Oil, Melted
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- 2+½ Cups Almond Flour
- 2 Teaspoons Cinnamon
- ½ Teaspoon Baking Soda
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Clove
- ¼ Teaspoon Salt
Frosting
- ⅓ Cup Dairy-Free Vanilla Frosting Two of my favorite brands are Miss Jones & Simple Mills.
Instructions
Making the Dough
- Start by adding the almond flour, baking soda, salt, and spices into a mixing bowl. Use a whisk or fork to blend until fully combined.
- Next, add the molasses, egg, melted coconut oil, vanilla extract, and coconut sugar into a separate bowl. Blend with a whisk until fully combined.
- Then, fold together the dry and wet ingredients until a sticky dough forms.
Baking
- Use a cookie scoop or teaspoon to scoop cookie dough into small balls. Place on a parchment paper lined baking sheet. Gently press down on each ball to flatten them into thick disks.
- Bake at 350 degrees for about 10-12 minutes. Let the cookies cool on the baking sheet for 1 minute, and then carefully transfer each cookie to a cooling rack.
Making Sandwiches
- Once the cookies have cooled completely, flip each cookie upside down on a parchment paper lined plate or cookie sheet.
- Spread a generous amount of vanilla frosting on half of the cookies. Top each frosted cookie with another cookie to create a sandwich! Make sure the crinkle tops are showing on both sides.
Notes
Expert Tips
- When preparing the cookies, I like to roll them into balls first, and lay them out on a parchment paper lined baking sheet. Gently press down to flatten them into thick round disks.
- Make cookies around the same size so they match up when you sandwich them together.
- They will still be pretty soft when you take them out, so make sure to let them rest on the tray for one minute before transferring to a cooling rack.
- When measuring the almond flour, make sure to shake the bag around first so it's not tightly packed together. Scoop the flour and take a butter knife to scrape the excess flour off. You can also spoon the flour into the measuring cup. DO NOT PACK the flour into the measuring cup.
How to store leftovers
You can store leftover sandwich cookies at room temperature in an airtight container for 3-4 days. Store in the refrigerator in an airtight container to keep them fresh for longer. You can also store the cookies in a freezer bag or airtight container in the freezer! If you don’t want to bake all of the cookies at once, you can store the cookie dough in the freezer for up to two months. (Make sure you use freezer safe bags or containers.)Nutrition
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connie
Can't have nuts, so what can I use to substitute Almond flour? Sorghum, Oat???
Mariah Mandile
Unfortunately, almond flour does not have a 1-1 flour swap. It would be difficult to make the recipe with anything else. 🙁 You could find a recipe that uses a nut-free flour and make the sandwiches with that instead!