Free Shipping Over $50 ?

Mocha chocolate chip gingerbread cookie sandwiches

Gingerbread Cookie Sandwiches

Prep Time: 3 hours 30 minutes Cook Time: 10 minutes Total Time: 3 hours 40 minutes

Tis the season for holiday cookies! These yummy gluten-free and vegan Gingerbread Sandwich Cookies are a great addition to your holiday spread. Gift to friends and family or keep them all for yourself.

Yield: 20 servings

Ingredients

  • 1 3/4 cups Gluten-Free All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1 1/2 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1/4 tsp Cloves
  • 5 tbsp Plant-Based Butter, room temp
  • 1/3 cup + 1 tbsp Dark Brown Sugar
  • 1/4 cup + 1 tbsp Unsulfured Molasses
  • 1 tsp Vanilla Paste or Extract
  • 2 tbsp Plant-Based Milk of Choice
  • 1/4 cup Plant-Based Butter, room temp, frosting
  • 1 cup + 1 tbsp Powdered Sugar, frosting
  • Pinch Kosher Salt, frosting
  • 1 - 2 tbsp Plant-Based Milk of Choice, frosting
  • 10 Mocha Chocolate Chip MacroBars®

Directions

1. In a small bowl, whisk together flour, baking soda, salt, and spices. Set aside.
2. Using a stand mixer fitted with the paddle attachment, beat plant-based butter until smooth, approximately 1 minute.
3. Add dark brown sugar and molasses, then beat on medium-high speed until just combined.
4. Mix in vanilla and plant-based milk.
5. Add dry ingredients to wet ingredients and mix until just combined. Be careful to not over-mix!
6. Shape dough into a disc and wrap tightly with plastic wrap. Let chill in the fridge for at least three hours to overnight.
7. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
8. Roll out chilled dough on a lightly floured surface to about ¼" in thickness.
9. Cut out dough using a well-floured cookie cutter, then freeze gingerbread cookie cutouts for at least 15 minutes.
10. Brush excess flour off cookies, then place on the prepared baking sheet and bake for about 8-10 minutes, or until the edges are golden.
11. Allow cookies to cool completely on the baking sheet. Sprinkle with powdered sugar, if desired.
12. For the frosting, in a medium bowl, cream together plant-based butter and powdered sugar until fully combined. Add in salt, plant-based milk, and continue mixing on low speed until smooth.
13. Transfer the frosting to a piping bag with a small piping tip. Set aside.
14. Cut MacroBars using the same well-floured cookie cutter.
15. Pipe frosting onto MacroBar cut-outs and gently press a gingerbread cookie on top.

Shop Related GoMacro Products

Protein Bars

Kids Bars

Gingerbread Cookie Sandwiches Gingerbread Cookie Sandwiches Tis the season for holiday cookies! These yummy gluten-free and vegan Gingerbread Sandwich Cookies are a great addition to your holiday spr… PT3HOURS30M PT10M PT3HOURS40M Baking 20 1 3/4 cups Gluten-Free All-Purpose Flour 1/2 tsp Baking Soda 1/4 tsp Salt 1 1/2 tsp Cinnamon 1 1/2 tsp Ginger 1/4 tsp Nutmeg 1/4 tsp Allspice 1/4 tsp Cloves 5 tbsp Plant-Based Butter, room temp 1/3 cup + 1 tbsp Dark Brown Sugar 1/4 cup + 1 tbsp Unsulfured Molasses 1 tsp Vanilla Paste or Extract 2 tbsp Plant-Based Milk of Choice 1/4 cup Plant-Based Butter, room temp, frosting 1 cup + 1 tbsp Powdered Sugar, frosting Pinch Kosher Salt, frosting 1 - 2 tbsp Plant-Based Milk of Choice, frosting 10 Mocha Chocolate Chip MacroBars®
In A Small Bowl, Whisk … In a small bowl, whisk together flour, baking soda, salt, and spices. Set aside.
Using A Stand Mixer Fitted … Using a stand mixer fitted with the paddle attachment, beat plant-based butter until smooth, approximately 1 minute.
Add Dark Brown Sugar And … Add dark brown sugar and molasses, then beat on medium-high speed until just combined.
Mix In Vanilla And Plant-Based … Mix in vanilla and plant-based milk.
Add Dry Ingredients To Wet … Add dry ingredients to wet ingredients and mix until just combined. Be careful to not over-mix!
Shape Dough Into A Disc … Shape dough into a disc and wrap tightly with plastic wrap. Let chill in the fridge for at least three hours to overnight.
Preheat The Oven To 350 … Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
Roll Out Chilled Dough On … Roll out chilled dough on a lightly floured surface to about ¼" in thickness.
Cut Out Dough Using A … Cut out dough using a well-floured cookie cutter, then freeze gingerbread cookie cutouts for at least 15 minutes.
Brush Excess Flour Off Cookies, … Brush excess flour off cookies, then place on the prepared baking sheet and bake for about 8-10 minutes, or until the edges are golden.
Allow Cookies To Cool Completely … Allow cookies to cool completely on the baking sheet. Sprinkle with powdered sugar, if desired.
For The Frosting, In A … For the frosting, in a medium bowl, cream together plant-based butter and powdered sugar until fully combined. Add in salt, plant-based milk, and continue mixing on low speed until smooth.
Transfer The Frosting To A … Transfer the frosting to a piping bag with a small piping tip. Set aside.
Cut Macrobars Using The Same … Cut MacroBars using the same well-floured cookie cutter.
Pipe Frosting Onto Macrobar Cut-Outs … Pipe frosting onto MacroBar cut-outs and gently press a gingerbread cookie on top.