Gingersnap Pumpkin Butter Cookie Sandwiches

MAKES: 20 cookie sandwiches | PREP TIME: 10 minutes | COOK TIME: 10 minutes


For the cookies

2½ cups (250 grams) blanched almond flour, plus more for the work surface

¼ cup (30 grams) coconut flour, sifted

2 teaspoons baking powder

1½ tablespoons ground cinnamon

1 tablespoon ground ginger

pinch of fine-grain sea 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 (3½ ounces/100 grams) Enjoy Life Mini Chocolate Chips

coconut sugar, for garnish (optional)


  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In large mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, ginger, and salt. Whisk together to evenly distribute the ingredients. Add the coconut oil, maple sugar, vanilla, and eggs and beat by hand or with an electric mixer until a dough has formed.
  3. Dust the work surface with almond flour and lay the dough out, pressing down until it is about ½ inch (12 mm) thick.
  4. Using a cookie cutter, cut the dough into 2½-inch (6-cm) circles. No cookie cutter? Use the lid to a spice jar or small mason jar. This should create around 40 small cookies.
  5. Place 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 them on a rack to cool. Repeat with another batch of 20 or so cookies.
  6. While the cookies cool, make the pumpkin butter. Place the pecans in a food processor and puree until smooth. Then add the 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. Use a spoon to drizzle a bit of melted chocolate over each cookie sandwich, then sprinkle with a pinch of coconut sugar. Store in an airtight container in the refrigerator for 3 to 4 days.