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 that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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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!
Don’t forget to tag me on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles if you make these super soft, super delicious cookies! Healthy Little Holidays to you!
Make your flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it "gels up".
In a large bowl, beat the butter, nut/seed butter, vanilla, and coconut sugar with an electric mixer on medium speed, scraping bowl occasionally, until well blended.
Beat in the pumpkin and flax eggs until well mixed.
On low speed, beat in the flour, baking soda, baking powder, ginger, ground cloves, cinnamon, and salt.
Using a #24 cookie scoop, scoop cookie batter into your hands and roll them into balls and then lightly flatten them with the palm of your hand (not too flat).
Bake 10 to 12 minutes and cool for about 15-20 minutes before filling with frosting.
For the frosting:
In your stand mixer (or alternatively using a hand blender) beat the softened butter on low speed until creamy. Slowly add the powdered sugar, 1 teaspoon vanilla, cinnamon, cloves, and nutmeg and whip until well combined.
When the cookies are cool, frost the bottom of half the cookies with a generous amount of frosting and then top with another cookie
Store in an airtight container for up to 3 days, preferably in the fridge so the buttercream doesn't melt. You may also freeze for later!
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The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. The information, recipes, or other content provided in this blog, or in any linked materials, are not intended to and should not be taken as medical advice, nor should it be a substitute for seeking the advice from a medical professional or replacement of treatment.
If you or any other person has a medical concern, please consult with your health care provider, and don’t disregard medical advice or delay seeking it because of something you have read on this blog or in any linked materials. Always discuss the use of supplements, herbal ingredients, and those of the like, with your health care provider before incorporating into your diet.
The opinions and views expressed on the Healthy Little Vittles blog have no relation to those of any academic, hospital, health practice or other institution, and are simply provided on a health coaching basis.