Vegan Gingerbread Cookie Sandwiches

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 most festive holiday cookie of all! Gluten-free, dairy-free, and vegan!
Cookies:⁠⠀ Dry Ingredients
  • 1 ½ cup almond flour⁠
  • ¼ cup arrowroot starch⁠
  • 2 tsp baking powder⁠
  • ¼ tsp sea salt⁠
  • ½ tsp ginger⁠
  • 1 tsp cinnamon⁠
  • ½ tsp cloves⁠⠀
Wet Ingredients
  • 1 flax egg (1 Tbsp flax seed + 3 Tbsp water - let sit for 20 mins)
  • 3 Tbsp molasses⁠
  • ¼ cup coconut oil⁠
  • 1 tsp vanilla⁠
  • ¼ cup coconut sugar⁠⠀⠀
Whipped Cream:⁠⠀
⁠⠀ Instructions:
  1. Preheat oven to 350 F⁠
  2. Mix the dry ingredients in a bowl and set aside⁠
  3. Mix the wet ingredients together until creamy⁠
  4. Slowly fold the dry ingredients into the bowl with the wet ingredients until no flour clumps remain⁠
  5. 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
  6. 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.