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.
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.
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
Juli says
I am drooling over here! These cookies look amazing and have my favorite ingredient…DATES! I am going to have to make these!
FFSimaak says
Thank you ! You’ll love it!
Courtney says
Love the sound of your date caramel!
FFSimaak says
Thank you!
Katie says
What a great idea! I love the date caramel filling, and your tips on how to make the best gingersnaps are so helpful! These could easily become a holiday favorite!
FFSimaak says
Thank you. It’s a favorite of ours.
Sabrina says
This looks like the perfect companion for afternoon coffee! Can’t wait to try the date caramel!
FFSimaak says
It is. You’ll love it !
Tayler Silfverduk says
oh my goodness, these sound absolutely delicious! Love that they are gluten-free! Perfect for me as I have celiac
FFSimaak says
Thank you! Do give them a try and I hope yo like them!
Amy | The Cook Report says
These sound so tasty, I love the sound of that caramel!
FFSimaak says
Thank you!
Gloria says
I have not met a gingersnap cookie that I have not liked. Look at that filling!! What a great treat during the holidays. I know my family would devour these in a flash. I would have to hide some for myself.
FFSimaak says
They will for sure. YOu definitely need a treat for all the hard work! Go steal some for yourself.
Cheese Curd In Paradise says
I am loving the idea of making them into a sandwich cookie! This looks so yummy. I love that the filling is date based and I bet the flavor is great with the ginger!
FFSimaak says
It’s delicious with ginger. They pair well.
Tracy says
I made these for a gluten free friend and she said they were some of the best GF cookies she’s ever had! They were sooo yummy my husband (who love gluten) loved them too!
FFSimaak says
Thank you so much! I’m so glad to hear she liked it. Yayy!!!
Elaine Benoit says
These cookies look absolutely amazing! I love gingersnaps and the fact that you put a date caramel filling between them! Perfect! I can’t wait to try them!
FFSimaak says
Thank you. Let me know how it turns out.
Catalina says
I love the idea of a cookie sandwich. Love how packed with caramel these cookies are!
FFSimaak says
Thank you !
Nicoletta says
The cookies are so beautiful, and that date caramel sounds amazing!! Love that you sandwiched together. Great presentation!
April says
I like that these cookies are gluten free. They turned out so good! I think I definitely need to bake them before the end of 2018 and enjoy the holiday season to the fullest!
Mirlene says
These cookies look wonderful. I love the fact that they are gluten-free, which means my children can enjoy them as well as they are allergic to gluten. I cannot wait to try this recipe during the holiday season for them.
Aleta says
I completely agree with you on the sugar fact.. sometimes it’s just too much! I love sweetening my desserts with dates. I love the natural sugar and honestly, taste sooo much better! Thanks for sharing such a yummy cookie!
Kiki Johnson says
Oh WOW , that date caramel looks fantastic! I have been wanting to try it for ages and what a clever idea to use it as a filling for sandwich cookies! Gluten-free is always a bonus, too!
Dana says
These sound so delicious and I bet they would be great for gifts! They came out so pretty, they would look great in a gift box!
Jennifer says
I love gingersnap cookies! I always make them during the holiday season and my family loves them! Can’t wait to make these gingersnap sandwich cookies…yum!
Chef Markus Mueller says
These look delicious! Perfect addition To a last minute sweets platter!
Marisa Franca says
I can’t believe these are gluten free – they look amazing. I certainly would love to have one or two when I drink my afternoon coffee. Gingersnaps have always been a favorite of ours and as a sandwich cookie — my gosh that’s a real treat!!
Amanda Mason says
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!
Tammy says
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 🙂
Natalie says
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.