Want Santa to stop off at your house first? I have the secret—leave him a plate of these crunchy yet chewy gluten-free, vegan Ginger Molasses Ice Cream Sandwich cookies inspired by this post from Alicia at Bread & Honey. I made a few adjustments to the original recipe like replacing sugar with sucanat and coconut palm sugar, getting some protein in the mix with almond flour and gluten-free flour, and replacing soy milk with coconut milk. All in all, I was very happy with the results. I know I will make Santa proud.
Makes: approx. 40-42 cookies, 20+ sandwiches
Preparation Time: 1 hour
2 medium glass bowls
1 small glass bowl
Silicone kitchen spatula
2 cookie sheets, lined with unbleached parchment paper
Ring mold or round cookie cutter (optional)
Glass casserole dish (optional)
1-2 pints of coconut-based vanilla ice cream (make your own, or pick up my fave, Luna and Larry’s)
For the cookies
1/4 cup organic
1 1/2 cups gluten-free all purpose flour
1/2 cup almond flour (Benefit Your Life brand is my fave)
1 tsp aluminum-free baking soda
1/4 tsp pink Himalayan or Celtic sea salt
4 tsp fresh ground ginger (if using dried, use 2-3 tsp depending on how gingery you like your cookies, just taste the dough to see. Note: the flavor will be a bit more pronounced post-baking.)
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 cup organic sucanat
1/4 cup organic molasses
Seeds from 1 organic vanilla bean (you can substitute 1 tsp organic vanilla extract)
1/4 cup coconut milk (store-bought or you can make your own)
1/4 cup cold-pressed virgin coconut oil
Let’s Get Started:
Preheat the oven to 350°F. Prepare your parchment-lined cookies sheets.
Place your coconut palm sugar in the small bowl and set aside. Sift together all purpose flour, almond flour, baking soda, salt, cinnamon and cloves. In another bowl, mix together ginger, molasses, coconut milk, vanilla bean seeds, sucanat and coconut oil. Using silicone spatula, fold together the wet and dry ingredients—not your coconut palm sugar though.
Using a spoon, drop a scoop of dough into the small bowl filled with coconut palm sugar. Sprinkle the top with sugar so you can easily pick it up and roll it in your hands. Add sugar as needed to coat all sides. Press a little bit with your palm…
And place about 2 inches apart on cookie sheet.
Place filled cookie sheets in the oven and bake 10-12 minutes. Do not over bake. Remove from oven after 12 minutes max. Allow to cool a bit (about 5 minutes) on the cookie sheet and then transfer to a cooling rack.
While you wait, if you want to have perfect ice cream for your sandwiches, and most importantly, for Santa, fill a ring mold, or round cookie cutter to the top with vanilla ice cream. Lift and repeat until you have a bunch of ice cream shapes. Put in freezer asap. This is not a necessary step. Just for aesthetics.
Once cookies are baked and cooled, place ice cream between two and share!
The cookies are incredible without the ice cream too, so have fun either way.
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TIPS + SUBSTITUTIONS:
1. This recipe makes a lot of cookies, feel free to split the batch. If you don’t, know that you may need to fill cookies sheets 2-3 times to bake all the dough.
2. Make tiny cookies for bite-sized sandwiches for your next holiday party.
3. Try swirling molasses into your ice cream before making sandwiches or use Cinnamon Swirl Ice Cream.
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