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Gingersnap sandwich cookie with date caramel in a bowl

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.
5 from 23 votes
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Course: Dessert
Cuisine: American
Keyword: baking, glutenfree
Prep Time: 1 hour 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Servings: 32 cookies
Author: Farwin


  • 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


  • 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. 


  • 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
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