Gingersnap Sandwich Cookies with Date Caramel (Gluten Free)
Crispy, warming gluten-free gingersnaps sandwiched with a no-cook date caramel made from dates, almond butter and coconut milk. A lower-sugar holiday treat that’s perfect with a cup of tea.
Ingredients
- 150 grams softened butter 9 tbsp
- ¾ cup dark brown sugar
- 1 large egg
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 ½ cups gluten free flour mix
- ¼ cup tapioca flour or starch
- ¼ cup ground almonds/almond meal
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
Date Caramel
- 1 cup pitted dates
- 4 tbsp almond butter
- 4 tbsp coconut milk
- pinch of salt
Instructions
Gingersnaps
- 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°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 2 tsp of caramel on to the bottom of a cookie and sandwich with the other cookie.
Notes
- Not gluten-free? Replace the gluten-free flour, tapioca flour and almond meal with 1 3/4 cups all-purpose flour.
- Nut butter swap: Peanut butter or any nut butter works in place of almond butter.
- Oven tip: If your oven has been on for a while, reduce the temperature by 20 to 30 degrees to prevent burning.
- Fill before serving so the cookies stay crisp.
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Storage
- Unfilled cookies: airtight container for up to 5 days.
- Date caramel: refrigerate and use within 2 days.
- Filled sandwiches: refrigerate for up to 2 days.
Nutrition
Serving: 1 cookie | Calories: 237 kcal | Total Carbs: 32 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 6 g | Sodium: 122 mg | Fiber: 3 g | Sugar: 20 g | Vitamin A: 251 IU | Vitamin C: 0.1 mg | Calcium: 49 mg | Iron: 1 mg | Net Carbs: 29 g
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