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Gingerbread cookie sandwiches with christmas lights in the background.

Gingerbread Cookie Sandwiches

Gingerbread Cookie Sandwiches are soft, chewy, and simply irresistible! They're the perfect gluten-free and dairy-free treat for holidays or special occasions.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 9
Calories 327 kcal

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper

Ingredients
  

Wet Ingredients

  • 1 Egg
  • 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

  • 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

  1. 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.
  2. Make cookies around the same size so they match up when you sandwich them together.
  3. 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.
  4. 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

Serving: 1 CookieCalories: 327kcalCarbohydrates: 33gProtein: 7gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 18mgSodium: 153mgPotassium: 199mgFiber: 4gSugar: 27gVitamin A: 28IUVitamin C: 0.02mgCalcium: 100mgIron: 2mg
Keywords gingerbread cookie sandwiches, gingerbread sandwich cookies, gluten free gingerbread cookies
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