Gingerbread Snap Pumpkin Butter Cookie Sandwiches

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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.

Gingerbread Snap Pumpkin Butter Cookie Sandwiches

0.0 rating
PREP 10 mins
COOK 10 mins
TOTAL 20 mins

INGREDIENTS :

DIRECTIONS :

  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.

by

INGREDIENTS :

DIRECTIONS :

  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.

by

 

PaleOMG Gingerbread Snap Pumpkin Butter Cookie Sandwiches

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You May Also Like:

Double Chocolate “Peanut Butter” Ice Cream Sandwiches

Pumpkin Cream Donut Sandwiches

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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29 thoughts on “Gingerbread Snap Pumpkin Butter Cookie Sandwiches”

  1. Sooooooo I’m going to pin these and save them and make them on the first day of fall, because these look like fall in a cookie. Omnomnom.

  2. These look really good! I noticed you use Maple Sugar. This is the first time I’ve seen this after about a year of Paleo. Can you substitute?

    1. Maple sugar seems to be the hot new paleo sweetener. I’ve never used it before. you and i better stock up on some!

  3. You mentioned that you don’t know the tour dates yet, but do you have an idea of what cities you’ll visit? Pleeeeaaase say Atlanta! 🙂

  4. You said you dont do book tours…I totally get that. I live in Orange County but would totally drive down to meet you. Maybe give us a heads up? Also, I emailed you about merchandise…wanna write me back 😉

    1. As soon as I know book tour details, I’ll let everyone know on here and through my newsletters. And sorry, I’m terrible with email. My apparel can be found on wodlove.com

  5. I had a macaroon in France and found them disappointing, probably because I thought they would be awesome. Hype can ruin things. Can I make my own almond flour in a food processor? Raw almonds? Or blanched? Blanch. Like the golden girls.

  6. I’m going back to school in August and need to figure out my own health insurance, would you mind sharing the broker you used?

  7. OMG so these have been everywhere this week – on my FB, on IG, in the newsletter, so I gave up fighting and just started to make them today. To find that I only had about 100g of pecans. So I just made half. Which meant I had opened a can of pumpkin for 1tbs. So then I had to make your sweet potato brownies, subbing pumpkin. But then I still had some pumpkin left, plus I had discovered some leftover coconut milk in the fridge. After looking at many, MANY more of your recipes I found the cashew chicken curry. Bingo! Of course, I had to sub tofu for the chicken as I don’t eat meat. Don’t tell anyone else that tho as they will stop me making paleo stuff. And I don’t want to as your recipes are all brill. Kthanksbye.

  8. Hey Juli, these look amaze – I love all the delicious meals/treats you post. I’m having a hard time finding a substitute for coconut flour though. I’ve tried the 1/4c coconut flour = 1c almond flour and though it works mostly I’ve noticed it’s not as fluffy as coconut flour. Any suggestions/other flour I don’t know about? Thanks!!

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