Gingerbread Cookie Sandwiches
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!
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.