HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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Soft gingerbread cookies filled with a nog flavored buttercream frosting for an easy, gluten-free and vegan holiday cookie!
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. The product used in this recipe was sent to me as a gift, thank you so much Bob’s!
The holiday season has quickly arrived and I find myself immersed in all things gingerbread, peppermint, nog, and hot cocoa. If you have seen my Apple Butter Whoopie Pies or my Soft Pumpkin Cookies you’ll know that I figured out how to bake the perfect gluten-free, vegan soft cookie, so now I have been dreaming of all the cookie flavors, and of course gingerbread is a holiday must.
This cookie recipe is so easy to make, which is also why it’s my new fav. The cookies only bake for 10 minutes in the oven and they cool off really quickly as well, so you’re sinking your teeth into these delicious Gingerbread Cream Sandwich Cookies before you know it.
Now, let’s talk about the magic ingredients that allow these cookies to stay soft, yet bake evenly (because sometimes gluten-free, vegan bakery is tricky!). What you need: gluten-free 1:1 baking flour. My all-time favorite 1:1 baking flour is from Bob’s Red Mill. They have figured out the most amazing combination and ratio of flours to be comparable to regular all-purpose flour. Everything I bake always turns out great when I’m using this flour.
So aside from the single most important ingredient in this recipe, the flour, next we have a combination of gingerbread spices and egg-free wet ingredients to keep these cookies melt-in-your-mouth tender. We have:
☆ almond butter (or you can use another nut/seed butter)
☆ pumpkin puree
☆ plant (vegan) butter
☆ flax eggs
And the key to baking these cookies is to not over bake! You’re going to think they aren’t done after just 10 minutes, but I promise as they cool they set up. And while they are cooling, you make your nog-flavored buttercream frosting with just 5 ingredients! And by the way, you can just slather that buttercream on, you don’t need to pipe it like I did, I just wanted these cookies to grab your attention and wow you, because you NEED to make these this holiday season.
So pick up a bag of Bob’s Red Mill 1:1 All-Purpose Baking Flour, most grocery stores carry it, or if you can’t find it in person order online, and then make these Gingerbread Cream Sandwich Cookies. They might even make it onto your yearly holiday baking list!
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