Sunday, December 2, 2018

Vegan Gingerbread Cookie Sandwiches



Oh crap. It's December!! Where did November go? Where did the entire year go?! I swear, this year has gone by in record time. Such a busy, busy whirlwind year. I hope 2019 slows down a bit. Anyway, I have come to realize that you cannot waste any time if you want to fit in all of the fun holiday things you want to do. It's only December 2nd, but I have already watched a plethora of cheesy holiday movies, picked up some nog, tried my first Health Aid Holiday Cheers Kombucha (so good btw!!), and whipped up these wholesome, Vegan Gingerbread Cookie Sandwiches!! Little Debbie, eat your heart out.


Ingredients:

Cookies:
1 tbsp ground flaxseed + 2.5 tbsp water
1/2 cup coconut sugar
1/4 tahini (can sub other nut or seed butter)
3 tbsp organic molasses
1/4 cup vegan butter, softened (I used Miyokos)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp pink salt or sea salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup oat flour
1/4 cup almond flour (not almond meal)

Frosting:
1/2 can Miss Jones Vegan Vanilla Frosting
about 2 tbsp So Delicious Coconut Milk Holiday Nog

Chocolate for dipping:
1/2 cup Enjoy Life Dark Chocolate Chips
2 tsp coconut oil


Directions:

In a small bowl, stir 2.5 tbsp water into 1 tbsp ground flaxseed. Let stand for 5 minutes to thicken. In a large bowl, whisk softened butter and coconut sugar with an electric mixer until creamy. Add in tahini, molasses and flax "egg" and mix until combined. Add in cinnamon, nutmeg, allspice, salt, baking soda and baking powder, and mix until combined. Add in the oat flour and almond flour and mix on low or fold in by hand. Cover the bowl of dough with plastic wrap or transfer to an airtight container and refrigerate overnight. When you are ready to bake, preheat oven to 350 degrees. Prep a baking sheet with parchment paper, and use a tablespoon to scoop out little balls of dough (makes about 15 cookies). Flatten slightly with your hand, and transfer to the freezer for a few minutes to firm up the dough. Bake for 12-15 minutes. Remove from the oven and let cool completely on the baking sheet.

While the cookies cool, prep the frosting. In a small bowl, mix the vanilla frosting with the coconut milk nog. This helps make the frosting more work-able and adds extra holiday flavor. Set aside. When the cookies are completely cool, match them each up with a partner to create pairs. Dollop about a tablespoon of frosting in the middle of one cookie, then gently wiggle the other cookie on top to evenly distribute the frosting. Once all the cookies and frosting have been sandwiched, place them back in the freezer and prep your chocolate dip.

In a small bowl, melt the dark chocolate chips with coconut oil in 30 second increments in the micro. Stir until smooth. Remove the sandwiched cookies from the freezer, dip in chocolate, and place back on the parchment-lined cookie sheet. Pop back in the freezer to firm up and enjoy!!

**If you want to keep this recipe refined sugar free, omit the frosting. These cookies are great on their own!! The tahini and molasses gives them a perfect chewy texture and caramel flavor.


Happy Holiday-ing!! xoxo





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