gluten free vegan gingerbread whoopie pies
 
 
AUTHOR:
RECIPE TYPE: cookies
SERVES: 10-12
INGREDIENTS
gingerbread cookies
  • 1 1/4 cups Sarah’s gluten free flour blend
  • 3/4 cup almond flour
  • 3/4 cup brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 5 tablespoons sunflower seed or grape seed oil
  • 1/4 cup molasses
  • 1/4 cup warm water
  • 1 teaspoon pure vanilla extract
orange buttercream filling
  • 1/2 cup non-hydrogenated shortening
  • 2 cups sifted powdered sugar
  • 2-3 tablespoons dairy free milk or creamer
  • 1 teaspoon orange zest
  • 1/2 teaspoon pure vanilla extract
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, whisk together flour blend, almond flour, brown sugar, cinnamon, ginger, baking powder, baking soda and salt.
  3. Add oil, molasses, water and vanilla. Stir until cookie dough is well combined.
  4. Using cookie scoop, place round balls of cookie dough onto baking sheet. Slighting flatten with fingers.
  5. Bake cookies 13-15 minutes. Cookies will be soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
  6. To make orange buttercream filling, cream shortening until soft, about 1 minute. Add powdered sugar, dairy free milk, orange zest and vanilla. Whip until light and fluffy.
  7. Assemble cookie sandwiches by piping filling onto underside of one cookie and topping with another. Repeat with remaining cookies.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2017/12/gluten-free-vegan-gingerbread-whoopie-pies.html