Gingerbread Sandwich Cookies
These Gingerbread Sandwich Cookies feature soft gingerbread cookies sandwiched together with gooey marshmallows & sweet chocolate.
Ingredients
Gingerbread Butterscotch Cookies:
- 3-1/2 cups gluten-free 1-to-1 baking flour , measured correctly with the spoon and level method
- 2 tablespoons tapioca starch , you can also sub with arrowroot starch / arrowroot flour or cornstarch if you're not corn-free.
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2-1/4 teaspoons ground ginger
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 cup vegan butter , room temperature. You can also use ghee or unsalted butter if you're not dairy-free.
- 1 cup coconut sugar , you can also use another brown sugar substitute such as Brown Swerve or Lakanto golden monk fruit sweetener for a lower sugar option. Regular brown sugar works too if preferred.
- 2 large eggs , room temperature
- 1/4 cup unsulphured molasses
- 2 teaspoons pure vanilla extract
- 1/2 - 2/3 cup dark chocolate chips , we like Pascha's Chocolate, Hu's Kitchen, Lily's Sweets, Eating Evolved or Enjoy Life.
Filling
- 16-18 vegan (or regular) marshmallows , such as My Dandies. Or use preferred marshmallows of choice.
Instructions
-
In a medium bowl, whisk together the flour, starch, salt, ground ginger, cinnamon, nutmeg, and cloves.
-
In a large bowl or stand mixer, cream the butter and sugar together for about 2-3 minutes, scraping down the sides as needed.
-
Add the molasses and beat until combined completely.
-
Add the vanilla and eggs one at a time, mixing well and scraping sides.
-
Slowly add the flour mixture until just barely combined. Fold in butterscotch chips, toffee bits and semi-sweet chocolate chips with a wooden spoon or rubber spatula.
-
Remove dough and wrap with plastic wrap. Chill in the refrigerator for at least 2 hours or up to 3 days.
-
Preheat the oven to 350 degrees F.
-
Line a baking sheet with a Silpat or parchment paper.
-
Scoop out cookie dough about 1.5 tablespoons each and place on baking sheet about 2 inches apart.
-
Bake for about 10-12 minutes, or until they are no longer shiny on top and the edges are set.
-
Remove from the oven and let cookies set on the pan for about 5 minutes, then remove to a wire rack to cool.
-
Preheat the oven broiler. Line a small pan with parchment paper and lightly coat with oil spray. Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
Remove the marshmallows from the pan and place on half of the cookies.Top with the remaining cookie halves, pressing down gently until they stick.
Let set or serve and enjoy immediately.