Gingerbread Raspberry Cookie Sandwiches

Recipes, Sweets

December 28, 2018

Hey there I'm Chen.

Welcome to Chen's Plate, a food and lifestyle blog sharing gluten and dairy free recipes along with the ups and downs of my life in NYC. Hope you find what you're looking for. So excited to have you here :)

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‘Tis the season for all things gingerbread. I think until January 1st and maybe even a few weeks after that I’m on the hunt for the best gingerbread recipes. I made these gingerbread cookies a while back and then I thought, why not turn them into cookie sandwiches full of berries. These are best when they’re served fresh because the berries will make the cookies soft when they sit overnight. But, fresh, they’re the BEST! Super easy to make, but they look fancy as can be. Have fun with them!

Ingredients:

  • 2 cups almond flour

  • 1/4 cup and 2 tbs arrowroot starch

  • 2 tsp cinnamon

  • 1 tsp ginger

  • 1 tsp nutmeg

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 2 tbsp applesauce

  • 3 tbsp maple syrup

  • 1 tbsp vanilla

Filling:

  • 2/3 cup raspberries

Recipe:

  1. Combine all dry ingredients into a bowl and mix well

  2. Add in wet and mix well with a whisk or a fork until it forms a crumbly mixture

  3. Mix with your hands so that the mixture forms a dough. You should be able to roll into a ball and kneed a little more so it’s nice and smooth

  4. If the dough sticks to your hands, use a little arrowroot starch on your hands or the outside of the dough

  5. Use a rolling pin to roll the dough into your desired thickness. Roll onto parchment paper with a little arrowroot sprinkled on top to keep it from sticking

  6. Use a cookie cutter to make the cookie shapes. The dough can be a little tricky to lift and place on a baking tray so just be gentle with them

  7. When you run out of space to cut your cookies out, re roll the dough, and cut more out. You should have just enough to get an even number

  8. Cut out the center from half of them which will serve as the top of the cookie sandwich

  9. Bake at 350 for about 10 to 15 minutes or until they’re nice and golden brown. Take them out to cool all the way

  10. While they’re baking and cooling, mash the berries up in a bowl using a fork. You can sweeten the berries with a little coconut sugar or honey, but I prefer it plain

  11. Use about 1 tbs per cookie sandwich. Spoon a little on the bottom piece and then carefully lay the top piece with the hole cut out in the center right on top, pressing just slightly so that the berries press out the top! Serve and ENJOY


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Hey there I'm Chen.

Welcome to Chen's Plate, a food and lifestyle blog sharing gluten and dairy free recipes along with the ups and downs of my life in NYC. Hope you find what you're looking for. So excited to have you here :)

about Me

Categories

morning delights

savory eats

snacks

sweet tooth

shop now

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