(Paleo) Gingersnap Cookie Sandwiches
November 11, 2016
As we are already in a festive mood with Thanksgiving approaching fast, it’s time to bake some cookies.
If there was ever a good time of the year to get busy in the kitchen, this is it.
And arguably gingersnaps (or ginger cookies, or ginger crinkles, whatever you want to call them) are the best cookies to make from scratch during the holidays.
They literally scream “HOLIDAYS!”
I’m sort of picky when it comes to gingersnaps and only like if they're soft and chewy. I’m not much of a fan of the hard crispy ones you buy in boxes at the store.
To be honest gingersnaps are such a snap to make, you hardly need an excuse. In fact, you’d need a pretty good excuse not to.
This recipe for (paleo) gingersnaps is my absolute favorite.
I perfected the recipe over the years and make them just about every holiday season.
Not only is the recipe super simple to throw together, but the gingersnaps taste absolutely amazing.
And they come out perfect every single time. This is the very definition of a foolproof recipe — there’s no need to be an experienced baker, as long as you know how to measure ingredients and use a timer, you’ll be good to go. I promise, they will turn out fantastic every single time.
Full of spices and molasses, with a soft chewy middle and a tiny crunch on the outside.
But this year I took my gingersnap cookies to a whole new level.
I made some coconut buttercream and sandwiched between two cookies.
One word: AWESOMENESS!
I could even go as far as saying that these (Paleo) Gingersnap Cookie Sandwiches are one of the best cookies to make during the holidays.
So get your baking gear out, it’s time to make some magic.
(Paleo) Gingersnap Cookie Sandwiches Print this recipe!
Makes 15 cookie sandwiches
Note. If you prefer you can use your favorite buttercream recipe, instead of the coconut buttercream.
¼ cup coconut oil (or butter), melted
¾ cup coconut sugar (you can use brown sugar)
3 tablespoons blackstrap molasses
1 large egg, at room temperature
1 ½ cups almond flour
6 tablespoons coconut flour
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon fine grain salt
1 teaspoon baking soda
1 can coconut cream (not coconut milk), refrigerated overnight
½ cup powdered sugar (use this recipe to make powdered coconut sugar)
Preheat oven to 350°F (175°C) and place a rack in the middle. Line two baking sheets with parchment paper and set aside.
In a large bowl whisk coconut oil, sugar, molasses, and eggs.
Stir in almond flour, coconut flour, ground ginger, cinnamon, ground cloves, salt, and baking soda until completely combined and no lumps are visible.
Scoop 1 heaping tablespoon of mixture, roll in additional sugar, and place on the lined baking sheet about 2 inches apart. Repeat to make 30 cookies.
Bake for 11 minutes, remove from the oven, and with a flat spatula gently press them down so they are slightly flattened.
Return to the oven for 2 more minutes. You want soft chewy cookies so err on the side of underbaking.
Let cool on the baking sheet for 5 minutes before transferring them to cooling rack.
In the meantime make the coconut buttercream.
Scoop all coconut solids into a large bowl (making sure to separate the remaining liquid.)
Beat with a hand mixer on high for 1 minute. Gradually add powdered sugar and beat for another 4 minutes until smooth and creamy. Refrigerate until ready to use.
To assemble the cookie sandwiches, simply scoop 1 tablespoon of the coconut cream onto one (cooled) cookie side and sandwich together with another cookie.
These cookie sandwiches can be kept for up to 3 days in the fridge (coconut cream must be kept cool or else it will become a liquid state again and cause the cookies to become soggy.)
One cookie sandwich yields 194 calories, 11 grams of fat, 22 grams of carbs, and 3 grams of protein.