Let’s prep for the holiday season with these incredible Easy Gingerbread Cookie Sandwiches. Made with almond flour, almond butter, ginger, maple, and chocolate frosting, they’re a sweet treat perfect for snacking… and gifting!
What to expect in these cookie sandwiches
Gluten Free
This recipe is made with all gluten free ingredients so it’s celiac safe.
Dairy Free
No dairy was used in the making of this recipe, just use dairy free yogurt 🙂
Vegan
Cookie sandwiches are made with plant based ingredients. No eggs, no honey!
The most delicious gluten-free cookie sandwiches
Let’s just say, cookies have always been a fan favorite at my house. My parents love them, my brothers could eat a whole tray, and I can never say no to a fresh, hot cookie. However… My boyfriend is the biggest cookie monster I know, so I’ve had to spice up my cookie game to make the best cookies he’s ever had before.
I’ve let him test such a wide variety of cookies over the last year, and these seemed to be a home run! What’s not to love? Two perfectly soft gingerbread cookies, sandwiched around homemade chocolate frosting.
These easy gingerbread cookie sandwiches are the perfect treat, especially for the holiday season. They only require a few ingredients and come together in hardly any time at all! They taste rich and delicious, like a classic gingerbread cookie, but with some style.
The Chocolate Frosting
You can find the full recipe for the chocolate frosting here, or check out the recipe card below for a quick step by step of how to create our easy, vegan, smooth chocolate frosting.
Ingredients needed for gingerbread cookies
- Almond Flour
- Dairy Free Yogurt
- Almond Butter
- Maple Syrup
- Applesauce
- Vanilla
- Baking Powder
- Ginger, Cinnamon, Cloves
Kitchen tools needed to make cookies
You only need a few kitchen items to start making these cookies! I love how simple this recipe is in both ingredients and kitchen tools. Little fuss and little mess is all I can ask for when I step foot in the kitchen.
- Big mixing bowl
- Small mixing bowl
- measuring cups: 1/8 tsp, 1/2 tsp, 1 tsp, 1/4 cup, and 1 cup.
- Ice cream scoop
- Baking tray
- Parchment paper
How to make vegan gingerbread cookies
Preheat your oven to 350F and line your baking tray with parchment paper.
In your large mixing bowl, combine your wet ingredients: yogurt, almond butter, maple syrup, applesauce, and vanilla and mix super well. Break apart any clumps formed by the almond butter.
In the small mixing bowl, add your dry ingredients. Combine the almond flour, baking powder, ginger, cinnamon, and cloves. Mix well.
Pour the dry ingredients into the bowl with the wet ingredients and mix well to form your cookie dough! This dough is a little wetter than normal cookie dough!
Use your ice cream scoop to form even cookie shapes. You should have enough dough for 20 small, round cookies. NOTE: this dough does not spread too much, so be sure to press each cookie down slightly to form a smooth, round shape.
Bake for about 20-25 minutes, or until the edges are golden brown!
Let the cookies cool, prep your frosting, and start sandwiching! You should have enough cookies to make 10 gingerbread cookie sandwiches.
Extra topping ideas
Once you’ve sandwiched your frosting, feel free to spice these up by adding all different kinds of toppings. Though these are definitely delicious without anything extra, sometimes it’s fun to mix things up a bit!
- Crushed nuts: Sprinkle crushed nuts on the frosting for an extra crunch.
- Sprinkles: Next up, add a bit of color with holiday sprinkles.
- Drizzle: A chocolate or even a caramel drizzle would be delicious!
- Crushed Peppermint: Make these sandwiches extra festive 🙂
Gingerbread Cookie Sandwiches
Ingredients
- 2 cups almond flour
- 1/4 cup dairy free yogurt
- 1/4 cup almond butter
- 1/4 cuo maple syrup
- 1/4 cup applesauce
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/8 tsp cloves
Instructions
- Preheat your oven to 350F and line your baking tray with parchment paper.
- In your large mixing bowl, combine your wet ingredients: yogurt, almond butter, maple syrup, applesauce, and vanilla and mix super well. Break apart any clumps formed by the almond butter.
- In the small mixing bowl, add your dry ingredients. Combine the almond flour, baking powder, ginger, cinnamon, and cloves. Mix well.
- Pour the dry ingredients into the bowl with the wet ingredients and mix well to form your cookie dough! This dough is a little wetter than normal cookie dough!
- Use your ice cream scoop to form even cookie shapes. You should have enough dough for 20 small, round cookies. NOTE: this dough does not spread too much, so be sure to press each cookie down slightly to form a smooth, round shape.
- Bake for about 20-25 minutes, or until the edges are golden brown!
- Let the cookies cool, prep your frosting, and start sandwiching! You should have enough cookies to make 10 gingerbread cookie sandwiches.
Comment on this post