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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®

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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.

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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.

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