(Paleo) Gingersnap Cookie Sandwiches

(Paleo) Gingersnap Cookie Sandwiches

Note. If you prefer you can use your favorite buttercream recipe, instead of the coconut buttercream.

¼ cup coconut oil (or butter), melted

¾ cup coconut sugar (you can use brown sugar)

3 tablespoons blackstrap molasses

1 large egg, at room temperature

1 ½ cups almond flour

6 tablespoons coconut flour

1 ½ teaspoons ground ginger

1 teaspoon cinnamon

¼ teaspoon ground cloves

½ teaspoon fine grain salt

1 teaspoon baking soda

Coconut buttercream

1 can coconut cream (not coconut milk), refrigerated overnight

½ cup powdered sugar (use this recipe to make powdered coconut sugar)

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line two baking sheets with parchment paper and set aside.

In a large bowl whisk coconut oil, sugar, molasses, and eggs.

Stir in almond flour, coconut flour, ground ginger, cinnamon, ground cloves, salt, and baking soda until completely combined and no lumps are visible.

Scoop 1 heaping tablespoon of mixture, roll in additional sugar, and place on the lined baking sheet about 2 inches apart. Repeat to make 30 cookies.

Bake for 11 minutes, remove from the oven, and with a flat spatula gently press them down so they are slightly flattened.

Return to the oven for 2 more minutes. You want soft cookies so err on the side of underbaking.

Let cool on the baking sheet for 5 minutes before transferring them to cooling rack.

In the meantime make the coconut buttercream.

Scoop all coconut solids into a large bowl (making sure to separate the remaining liquid.)

Beat with a hand mixer on high for 1 minute. Gradually add powdered sugar and beat for another 4 minutes until smooth and creamy. Refrigerate until ready to use.

To assemble the cookie sandwiches, simply scoop 1 tablespoon of the coconut cream onto one (cooled) cookie side and sandwich together with another cookie.

These cookie sandwiches can be kept for up to 3 days in the fridge (coconut cream must be kept cool or else it will become a liquid state again and cause the cookies to become soggy.)