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Ginger cream sandwich cookies
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Ginger cream sandwich cookies
Prep Time
20 mins
Cook Time
7 mins
 

(Paleo, gluten-free, dairy-free, no refined sugar)

Ingredients
For the cookie
  • 2 1/2 cups almond flour
  • 1 tsp baking soda
  • 2 tbs ground ginger
  • 1/2 cup coconut oil melted
  • 1/4 cup molasses
  • 1/2 cup honey
  • 1 tbs lemon zest
For the filling
  • 1/2 cup coconut butter melted
  • 1/2 cup honey
  • 1 tsp vanilla
Instructions
For the cookies
  1. In a large bowl combine the almond flour, baking soda and ginger.
  2. In a medium bowl, combine the oil, molasses, honey and lemon zest.
  3. Mix the wet ingredients into the dry.
  4. Scoop 1 tsp of dough at a time onto a parchment paper lined baking sheet. Be warned, these spread!
  5. Bake at 350F for 7 mins.
  6. Allow to cool on pan before moving to cooling rack.
For the filling
  1. Combine all the ingredients together until well mixed. If too stiff to spread, microwave in 10 second increments until desired runniness is achieved.
  2. To assemble - spoon 1 tsp filling on the base of one cookie and sandwich another, similar sized cookie on top.
Recipe Notes

Store in the refrigerator until the coconut butter hardens again, then can be left at room temperature for 3-4 days.