Well that’s a lot of words.

But how else do you explain these cookies? There’s really no other way. You see the picture, but you aren’t exactly sure what they are, all you really know is that you want to eat them. So we put it all out there. And when I say we, I mean George and I. George from Civilized Caveman and I have brought this sneak peek recipe to you from our new cookbook, The Paleo Kitchen. It comes out in just a little over a month, June 10th! I am so excited, I can barely stand it. I get my hands on it May 15th and I’m going to take about a bazillion pictures with it so you guys can get a feel for what it looks like. But don’t forget to preorder it on Amazon right now for an awesome deal on it! Second cookbook, yay!!

I finally figured out my health insurance! Thank goodness. I used a health insurance broker. Best thing ever. I swear there is someone to help you with everything nowadays. It makes complete sense though. There are so many plans out there and some many options, I just need someone to tell me which one is the best for me. Genius.

OMG, have you signed up for my newsletter yet?? I’m so stinkin’ excited about it. I decided that I wanted to give people a recap every week of what recipes I made for you all and what other things were happening on PaleOMG. Like giveaways or book tour dates or what Jackson was doing. He’s growing, that’s what he’s doing. I just mostly help you not miss a beat with PaleOMG. Click here to check out my latest newsletter and subscribe in the left hand corner! It took me a while to figure this newsletter stuff out so I’m excited to finally share it with you and get you part of the family!

Isn't he huge??

Isn’t he huge??

Anywho, don’t these cookie sandwiches look like french macarons?? Here’s a fact. I’ve never actually tasted a french macaron. I’ve heard that they are pretty much the best tasting thing in the entire world and my favorite bakery around here even has them, but they have been hyped up so much that I’m too scared to have them and be disappointed. This is my plan: when I go on book tour for The Paleo Kitchen, I plan on stopping in San Diego to see some lovely people and sign some books AND meet up with my girlfriend Vanessa from Clean Eating with a Dirty Mind to try out her favorite french macarons from some place. Yep. I’ve literally already planned that out in my head. I don’t have book tour dates, but I know what I’m stuffing in my face. Classy, Juli. Stay classy.

5.0 from 3 reviews

Gingerbread Snap Pumpkin Butter Cookie Sandwiches
 
Prep time

Cook time

Total time

 

Ingredients
For the cookies:
  • 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
For the pumpkin butter:
  • 2 cups (200 grams) raw pecans
  • 2 tablespoons pumpkin puree
  • 2 tablespoons maple syrup
½ cup (100 grams) Enjoy Life Mini Chocolate Chips

Instructions
  1. Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
  2. 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.
  3. Dust work surface with almond flour and lay the dough out, pressing it down until it is about ½ inch (12 mm) thick.
  4. 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.
  5. 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.
  6. 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.
  7. Melt the chocolate in a double boiler over medium-low heat.
  8. 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.

Notes
*Make 20 cookie sandwiches

Gingersnappumpkinbuttercookies