Gingersnap Sandwich Cookies with Date Caramel {Gluten Free}
These crispy gluten free gingersnap cookies sandwiching a luscious date caramel is something you should definitely be baking this season or anytime you need a warming treat.
Gingersnap sandwich cookies
It’s the cookie season and I think I still have time to squeeze in one more cookie recipe. Did you check my last cookie post? That’s a glazed chocolate peppermint cookie with crushed candy canes. We loved it. Apart from chocolate one of my favorite cookie is gingersnap cookies. Truth to be told I’ve never attempted to bake gingersnap cookies before. Growing up in Sri Lanka, it’s something you buy readymade and dip into your creamy chai or milk tea as an evening snack. I love the warming spicy notes of the cookie hitting my tastebuds, lingering there for a moment before washing that off with a gulp of milky tea. Such a divine combination.
I haven’t tasted that combo for a long time. Having the blog makes me adventerous and I delved into the task of baking a gluten free gingersnap cookie to enjoy. I had a few failed attempts and I have a couple of boxes full of failed cookies. They are delicious by the way. But they are wonky and it won’t be nice to serve someone. It wouldn’t make a nice photo either, now will it?
Finally I managed to nail down the gluten free version and it’s light in color. Not the dark gingersnap color I was going after. But you know what? I think I like it the way it is. It’s crispy, has the spiciness of ginger coming through and delicious. I’m content with that. What if you want to dress up these ladies a little? That’s where the date caramel comes into play.
Save This Recipe!
We'll email this post to you, so you can come back to it later!
Date caramel
Before I talk to you about the awesomeness of this caramel (don’t take my word for it, go ahead and make this simple recipe and see for yourself) I need to tell you why I made it the way it is. Look, we already have about 3/4 cup of brown sugar in the cookie recipe. (Recipe down below). And the regular caramel I wanted to make has another 1 cup of sugar in it. That’s a lot of sugar for someone like me who has to avoid gluten and excess sugar. Anything more than 1 cup of sugar in a recipe irkes me. I know I’m not eating all these cookies by myself (I might..) but I still didn’t want to feed my family and friends something that I don’t feel good about.
So I used dates, almond butter, coconut milk and a pinch of salt. That’s it. No cooking. All just blended in my food processor. Easy peasy. If you have no almond butter just use peanut butter or any nut butters that you have. One caveat is that you have to keep this caramel in the refrigerator.
Tips for making the best gingersnap cookie sandwiches
- Refrigerate the dough for 1 hour before forming the cookies as the dough is sticky.
- Leave plenty of space between cookies on the parchment paper as it will spread during baking.
- Lightly flatten cookies from the heel of you palm to shape them.
- If your oven is running for sometime reduce the oven temparature by 20 to 30 degrees. I learnt this the hard way by burning a lot of cookies.
- Keep an eye on the baking time. They should be done in 12 minutes. Let the edges of the cookie turn golden brown to prevent a cookie that would easily crumble or fall apart.
- Plain cookies can be stored in airtight container for upto 5 days.
- The caramel should be refrigerated.
- Sandwich the cookies with date caramel before serving.
- If you have no problem with gluten, 1 3/4 cups All Purpose flour can substituted for the gluten free flour, tapioca flour and almond meal.
If you make these gingersnap sandwich cookies with date caramel tag me #loveandotherspices on Instagram or pin this image for later in Pinterest.
Recipe
Gingersnap Sandwich Cookies with Date Caramel {Gluten Free}
Ingredients
- 150 g (9tbsp) butter softened
- 3/4 cup dark brown sugar
- 1 large egg
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1.5 cups gluten free flour mix
- 1/4 cup tapioca flour or starch
- 1/4 cup ground almonds/almond meal
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
Date Caramel
- 1 cup pitted dates
- 4 tbsp almond butter
- 4 tbsp coconut milk
- pinch of salt
Instructions
- Whisk together the gluten free flour, tapioca flour, almond meal, salt, baking soda,ground ginger and cinnamon in a medium bowl.
- Using an electric mixer, beat the butter and sugar in a large bowl until creamy. Beat in the maple syrup, egg and vanilla.
- With the mixers on low speed, mix in the flour mixture until blended and the dough starts to clump together.
- Gather the dough into a ball, cover with a plastic wrap and refrigerate for an hour.
- Preheat the oven to 350 degree Fahrenheit. Line 2 cookie sheets with parchment paper.
- Pinch off clumps of dough and form into 1" inch balls and place them on the sheet around 2" inches apart. With the heels of your hand flatten the balls to around 1/2"inch thickness.
- Bake for 12 minutes or until the edges of the cookie turn to golden brown. Transfer to a wire rack to cool completely.
Date Caramel
- Microwave the pitted dates with a half a cup of water for 30 seconds or until they are softened. Drain the water.
- Process softened dates, almond butter, coconut milk and salt in a food processor until creamy and thick but spreadable. Use more coconut milk if needed.
- Spread 2tsp of caramel on to the bottom of a cookie and sandwich with the other cookie.
Notes
- Unfilled gingersnap cookies can be stored in airtight container for 5 days.
- Sandwich the cookies before serving.
- Leftover cookie sandwiches can be stored in the refrigerator upto 2 days.
- Date caramel should stored in the refrigerator and consumed within 2 days.
- 1 3/4 cups of All Purpose flour can be subbed for the Gluten Free flour
Save This Recipe!
We'll email this post to you, so you can come back to it later!
These look absolutely delicious. I love the flavors. It’s perfect treat for Holidays. I must put that on my to make list. My kiddo will be delighted with these cookies.
I’m blown away by that date caramel filling! Omg these look so good and I love the healthy twist…I could eat them all! Definitely trying and pinning for later 🙂
These look so delish!! Loving the dates, almond butter and coconut milk! I’m still looking for cookies on this Christmas Christmas eve!!! And I’m loving that these are gluten free!