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!

⁠⠀

Ingredients:

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:⁠⠀

• 1 can Let’s Do Organic Heavy Coconut Cream (chilled in the fridge for at least 2 hours)⁠

• 1 tsp vanilla⁠⠀

• Optional: added sweetener to taste

⁠⠀
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.