Ginger Snap Pumpkin Butter Cookie Sandwiches

Ginger Snap Pumpkin Butter Cookie Sandwiches
Staff Writer
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
284
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 tablespoons 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.

Nutritional Facts

Total Fat
7g
10%
Sugar
19g
21%
Saturated Fat
5g
21%
Cholesterol
3mg
1%
Carbohydrate, by difference
49g
38%
Protein
8g
17%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
12mg
1%
Choline, total
3mg
1%
Fiber, total dietary
3g
12%
Folate, total
27µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
28mg
9%
Niacin
1mg
7%
Phosphorus, P
81mg
12%
Selenium, Se
2µg
4%
Sodium, Na
8mg
1%
Water
36g
1%
Zinc, Zn
1mg
13%

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.