Vegan Gingerbread Cookie Sandwiches
Fluffy gingerbread-style cookies sandwiched in between a creamy coconut whipped cream made with Let's Do Organic Heavy Coconut Cream by @the.fit.peach
The most festive holiday cookie of all! Gluten-free, dairy-free, and vegan!
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Ingredients:
Cookies:⠀ Dry Ingredients
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1 ½ cup almond flour
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¼ cup arrowroot starch
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2 tsp baking powder
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¼ tsp sea salt
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½ tsp ginger
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1 tsp cinnamon
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½ tsp cloves⠀
Wet Ingredients
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1 flax egg (1 Tbsp flax seed + 3 Tbsp water - let sit for 20 mins)
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3 Tbsp molasses
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¼ cup coconut oil
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1 tsp vanilla
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¼ cup coconut sugar⠀⠀
Whipped Cream:⠀
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1 can Let's Do Organic Heavy Coconut Cream (chilled in the fridge for at least 2 hours)
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1 tsp vanilla⠀
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Optional: added sweetener to taste
⠀ Instructions:
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Preheat oven to 350 F
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Mix the dry ingredients in a bowl and set aside
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Mix the wet ingredients together until creamy
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Slowly fold the dry ingredients into the bowl with the wet ingredients until no flour clumps remain
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Roll dough into small balls then pat the top so it resembles a disk-like shape (I used a 1/2 Tbsp spoon to make sure they were all the same size) and bake for 9 - 11 minutes until they begin to crack on top
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Let cool, then sandwich 2 cookies in between a spoonful of coconut whipped cream. To make whipped cream: Pour a can of chilled Let's Do Organic Heavy Coconut Cream in a bowl and beat well with a hand mixer until small peaks form (about 3 - 5 minutes) ⠀
2. Stir in vanilla extract and any added sweetener to taste.
