Ginger Snap Pumpkin Butter Cookie Sandwiches

Ginger Snap Pumpkin Butter Cookie Sandwiches
The Paleo Kitchen

This amazingly-delicious recipe for ginger snap pumpkin butter cookie sandwiches was created by the "Civilized Caveman," George Bryant, and it is completely gluten-free, and paleo-friendly.

10
Servings
436
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2½ Cups (250 grams) almond flour, plus more for the work surface
  • ¼ Cup (30 grams) coconut flour
  • 2 Teaspoons baking powder
  • 1½ Tablespoon ground cinnamon
  • 1 Tablespoon ground ginger
  • pinch of salt
  • ¼ Cup (50 grams) coconut oil, melted
  • 4 Tablespoons maple sugar
  • 1 Teaspoon vanilla extract
  • 2 large eggs, whisked
  • 2 Cups (200 grams) raw pecans
  • 2 Tablespoons pumpkin puree
  • 2 Tablespoons maple syrup
  • ½ Cup (100 grams) Enjoy Life Mini Chocolate Chips

Directions

Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.

Combine the almond flour, coconut flour, baking powder, cinnamon, ginger, and salt in large mixing bowl. Whisk together to evenly distribute the ingredients. Add the coconut oil, maple sugar, vanilla, and eggs and beat or mix until a dough has formed.

Dust work surface with almond flour and lay the dough out, pressing it down until it is about ½ inch (12 mm) thick.

Using a cookie cutter, cut the dough into circles. No cookie cutter? Use a lid to a spice jar or small mason jar. This should create around 40 small cookies.

Place about 20 of the cookies on the prepared baking sheet, about ½ inch (12 mm) apart and bake for 5 minutes. Immediately remove the cookies and place on a rack to cool. Repeat with another batch of 20 cookies.

While the cookies cool, make the pumpkin butter. Place the pecans in a food processor and puree until smooth. Then add pumpkin puree and maple syrup and puree until well combined.

Melt the chocolate in a double boiler over medium-low heat.

Assemble the sandwiches: Spread about 1 tablespoon of the pumpkin butter onto a cookie and top it off with another cookie. Then use a spoon to drizzle a bit of chocolate over each cookie sandwich.  Store in an airtight container in the refrigerator. These will keep for about 3 to 4 days.

Ginger Snap Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Ginger Snap Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutritional Facts

Total Fat
36g
55%
Sugar
14g
N/A
Saturated Fat
9g
43%
Cholesterol
39mg
13%
Protein
10g
20%
Carbs
24g
8%
Vitamin A
41µg
5%
Vitamin C
0.5mg
0.8%
Vitamin D
0.2µg
0.1%
Vitamin E
0.4mg
2.2%
Vitamin K
2µg
2%
Calcium
137mg
14%
Fiber
7g
27%
Folate (food)
10µg
N/A
Folate equivalent (total)
10µg
2%
Iron
1mg
8%
Magnesium
30mg
7%
Monounsaturated
9g
N/A
Niacin (B3)
0.3mg
1.6%
Phosphorus
288mg
41%
Polyunsaturated
5g
N/A
Potassium
315mg
9%
Riboflavin (B2)
0.1mg
7.4%
Sodium
131mg
5%
Sugars, added
12g
N/A
Thiamin (B1)
0.1mg
9.3%
Zinc
1mg
9%

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