These Ginger Sandwich Cookie are fun and fabulous. The soft and chewy ginger cookies are layered with vanilla cream to make an outstanding sandwich cookie! They’re grain free, dairy free, gluten free and paleo but no one would ever guess.
These sandwich cookies are so much fun. The sweet creamy filling layered between the soft ginger cookies brings so much joy, especially around the holidays. There’s also something cozy, merry and bright about ginger cookies. My grandson Avery said these Paleo Ginger Sandwich Cookies were “the best cookies ever.”
There are 2 parts to this recipe: the soft and chewy ginger cookies and the vanilla cream filling.
Ingredients and Substitutions for Paleo Ginger Sandwich Cookies
Cookie Dough
- coconut oil or ghee – melted
- blanched almond flour
- coconut sugar or maple sugar (coconut sugar makes the cookies look darker)
- molasses recommended, but maple syrup can be substituted
- ground ginger
- ground cinnamon
- pastured egg – room temperature
- vanilla extract
- baking soda
- fine sea salt
Vanilla Cream Filling
- palm shortening or vegan butter or grass fed butter
- 1 1/4 cups paleo powdered sugar,* organic powdered sugar, or powdered monk fruit sweetener
- nut milk or coconut milk or diary milk
Tips for Making Ginger Cookies
- I recommend weighing the flour and sugar which is more accurate than just measuring. I like this kitchen scale.
- The easiest way to make the cookie dough is in a food processor. If you don’t have one, use a bowl and wooden spoon or a hand mixer.
- Molasses gives the ginger cookies a deep dark flavor, but maple syrup can be substituted.
- Measure out all 24 cookies and place on parchment paper. Use a scale to weigh each cookie, 17 grams or 1 tablespoon if you don’t have a scale. Then roll each cookie into a ball. .
- Next, gently press each cookie into a 2 inch circle using a flat measuring cup or glass (see photo).
- When pressing the cookie balls into a circle, put a small square of parchment on top to prevent sticking.
- Use a room temperature egg, the texture comes out better.
- Let cool completely before spreading the filling.
Tips for Making the Vanilla Cream Filling
The first question is what type of powdered sugar do you want to use?
For paleo make your own powdered maple sugar, coconut sugar or date sugar. Maple sugar gives the cream a lighter color than coconut sugar or date sugar. The maple taste goes very well with the ginger cookies.
Powdered monk fruit sweetener is also paleo. It’s plant-based, all-natural, sugar-free and low in carbs.
Organic powdered sugar is not paleo, but it’s a purer product than traditional confectioners sugar.
How to Make Your Own Paleo Powdered Sugar.
All you need is a blender and your paleo unrefined sugar of choice.
- Add 1 cup paleo friendly sugar to a high-speed blender. Make sure it’s totally dry.
- Blend on high until it has a powder-like texture, 2-3 minutes.
How To Store Ginger Sandwich Cookies
You can serve these cookies right away or chill for about hour if you want the cream filling to thicken up more.
Store the cookies for 2 days at room temperature, then transfer to the refrigerator and cover to store longer. The cookies can stay in the refrigerator for up to about 5 days but you will probably eat them all first.
These cookies are soft, chewy, and sweet. They are much easier to make than you may think. They’re also gluten free, paleo and vegan.
Fill your holiday cookie platters, or cookie gift boxes with these sublime cookies. Leave them out for Santa and you can sneak out and enjoy the magic.
Enjoy your holiday filled with love for your family, friends and cookies.
Feeling love for cookies connects you to the self that loves. It feels so good to love. I love loving.
Here are some other amazing paleo or vegan cookie recipes you may also enjoy:
- Almond Chocolate Sandwich Cookies
- Soft and Chewy Paleo Chocolate Chip Cookies
- Honey Roasted Almond Thumbprint Cookies
- Easy Paleo Thumbprint Cookies
- Cherry Garcia Chocolate Chip Cookies
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Paleo Ginger Sandwich Cookies
- Total Time: 40 minutes
- Yield: 12 cookies 1x
Description
These soft and chewy ginger cookies are filled with vanilla cream to make an outstanding sandwich cookie! They’re grain free, dairy free and paleo.
Ingredients
Cookie Dough
- 1 large egg, room temperature
- 2 Tablespoons coconut oil melted and cooled (28 grams)
- 2 cups plus 2 Tablespoons (240 grams) blanched almond flour
- ½ teaspoon baking soda
- ½ cup coconut sugar (68 grams)
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- Pinch fine sea salt
- 3 Tablespoons molasses
- 1 teaspoon vanilla extract
Vanilla Cream Filling
- 1/4 cup palm shortening or vegan butter or grass fed butter
- 1 1/4 cups paleo powdered sugar* organic powdered sugar or powdered monk fruit sweetener
- 1 teaspoon vanilla
- 1–2 Tablespoon nut milk or coconut milk
Instructions
Cookie Dough
- Remove your egg from the refrigerator and let come to room temperature.
- Melt coconut oil in a small pan and set aside to cool.
- In a food processor, place almond flour, baking soda, coconut sugar, cinnamon, ginger, and salt in . Pulse for 10 seconds to mix.*
- Add the coconut oil, egg, molasses, and vanilla, process until a ball forms, about 15-20 seconds. The dough will be sticky.
- Transfer the dough into a bowl, cover with plastic, and let it rest in the fridge for 30 minutes.
- Line 2 baking sheets with parchment paper. If you only have one, do them in batches.
- Preheat the oven to 350 degrees.
- Remove the dough from the fridge. Make 24 cookies using a spoon (or a small ice cream scoop) to measure 17 grams (1 tablespoon) of dough per cookie and place 2 inches apart on the 2 baking sheets.
- Use your hands to roll each cookie into a ball.
- Arrange them 2 inches apart on the baking sheet pan.
- Flatten the cookies using the bottom of a measuring cup or glass on top of a square of parchment to gently press the cookies into disks 2” wide. (see photo above)
- Bake in the oven for 12-15 minutes, until they are set and lightly brown.
- Allow them to cool on the sheet pan for 5 minutes, then place on a cooling rack for another 5 minutes before filling.
Vanilla Cream Filling:
- While the cookies cool, make the cream filling. With an electric hand mixer in a large bowl, beat together the shortening with the powdered sugar of choice, vanilla and 1 Tablespoon nut milk.
- If the filling doesn’t come together or is is too thick to spread, add a little more nut milk until it’s the right consistency. It should be very thick, but creamy enough to spread on the cookies.
- Spread about 1 tablespoon on the flat part (bottom) of half of the cookies, then top with a second cookie to make a sandwich.
- Store cookies covered on the counter for 1-2 days or for 5 days in the refrigerator. Enjoy!
Equipment
Buy Now → Notes
If you don’t have a food processor, mix dry ingredients. In a separate bowl mix wet ingredients. Pour wet ingredients into the dry ingredients and mix until the dough is evenly moist and comes together. Proceed with the recipe.
How to make paleo powdered sugar:
- Add 1 1/4 cups paleo friendly sugar of choice (maple sugar, coconut sugar or date sugar) to a high-speed blender.
- Blend on high until it has a powder-like texture, 2-3 minutes.
- If you’d like it more ‘powder-like’, add 1 tablespoon tapioca starch or arrowroot starch to the blender at the beginning. This really helps to get it to be similar to regular powdered sugar. It’s not necessary for this recipe but if you’re sprinkling paleo powdered sugar on cookies it’s good.
Nutrition information is with coconut sugar in the cookie and in the filling maple sugar and palm shortening.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Process, Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
