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Overhead of hot cocoa gingerbread sandwich cookies

Gingerbread Sandwich Cookies with Hot Cocoa Cashew Cream Filling

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 12-14 sandwich cookies 1x
  • Category: Dessert
  • Method: Oven

Description

Best served with a mug of hot cocoa!


Scale

Ingredients

Gingerbread Cookies:

  • 2 cups gluten free all purpose flour
  • 1/2 cup coconut sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 5 tbsp unsweetened applesauce
  • 1/4 cup blackstrap molasses
  • 1/4 cup softened (but not melted) coconut oil
  • 1/4 cup almond butter
  • 3 tbsp maple syrup
  • 2 tbsp almond or cashew milk
  • 1 1/2 tsp vanilla extract
  • 2 flax eggs (2 tbsp flax powder soaked in 4 tbsp water for 10 mins)

Cinnamon Sugar Topping:

  • 2 tbsp pure cane sugar
  • 1/2 tsp cinnamon

Hot Cocoa Cashew Cream Filling:

  • 1 1/2 cup raw cashews, soaked in cold water for 46 hours, or hot water for 12 hours
  • 4 1/2 tbsp softened coconut oil
  • 4 1/2 tbsp OMG Superfoods Turmeric Hot Chocolate Powder
  • 1 1/2 tbsp maple syrup
  • 1 1/2 tsp vanilla extract
  • Large pinch of sea salt
  • 11 1/4 tsp cinnamon

Instructions

Cookies:

  1. Preheat oven to 350 F.
  2. Mix flax eggs and set aside to thicken.
  3. In a large mixing bowl, whisk together all wet ingredients until well incorporated.
  4. In a separate bowl, whisk/stir together all dry ingredients well.
  5. Incorporate dry ingredients into wet ingredients in three batches, mixing well between each new addition.
  6. Refrigerate for 10 mins before scooping onto greased cookie sheet. Lightly flatten with a fork or the bottom of a measuring cup (they will not spread much in the oven). Sprinkle with cinnamon sugar.
  7. Bake for 8-9 minutes (do not over-bake or they will be dry). Let cool completely before piping with cream (you can pop them in the fridge or freezer to speed up this process.

Filling:

  1. Soak cashews according to above instructions. Once they’re finished soaking, drain and rinse well. (Cashews tend to swell when soaked, so be sure to re-measure quantity.)
  2. Add all ingredients to high speed blender & blend until smooth (this may take a few minutes and some patience!).  The texture should be silky and smooth without noticeable clumps or grains of cashew.
  3. Spoon mixture into a pastry bag (or plastic bag if you don’t have anything reusable), snip the corner, and pipe a generous amount on one cookie. Make a sandwich with another cookie.
  4. Optional: Melt 1/2 cup dark chocolate chips with 1 tbsp coconut oil and dip cookies in chocolate. Refrigerate or freeze for 10 mins to harden. Enjoy!