Gingerbread Cream Cheese Frosting Sandwich Cookies



1 egg, room temperature
1/4 cup unsalted vegan butter, melted
1/2 cup coconut sugar
1 1/2 tbsp molasses
1 tsp vanilla extract
1 1/2 cups almond flour
3 tbsp coconut flour
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
coconut sugar, for rolling

DIAMANDIA Cream Cheese Frosting


Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

In a large bowl, mix egg, butter, coconut sugar, molasses, and vanilla extract until combined.

Mix in almond flour, coconut flour, cinnamon, ginger, nutmeg, baking soda, and salt until a dough forms. cover and chill in the fridge for 30 minutes.

Use a tablespoon to scoop about 1 1/2 tbsp of dough. shape into a ball and roll in granulated sugar, then place on cookie sheet. Flatten very slightly and repeat with remaining dough until completely used up.

Bake for 9-11 minutes. let cool completely. meanwhile, make the cream cheese filling: mix cream cheese, butter, powdered sugar, and vanilla extract. add milk as necessary until you reach your desired texture.

Assemble the cookie sandwiches, flip one cookie over and top with cream cheese filling. cover with another cookie. repeat with remaining cookies. Enjoy!