Gingerbread Sandwich Cookies filled with Pumpkin Cashew Butter and Drizzled with Dark Chocolate

Before I share with you some of the BEST COOKIES THAT EVER WERE you’re going to listen to me rant about something for a moment.  Can we please talk about the use of the word “slutty” as an adjective describing food?

I mean, let’s back things up for a minute… I’m not real keen on the use of the word “slutty” to describe anything or anyone.  IMHO there’s not much room in the English language for words that in no circumstance can be used either positively or objectively.  But the use of that particular adjective to describe food?  IT DOESN’T EVEN MAKE SENSE! Slutty brownies… okay, so what are you saying?  The butter and the eggs had never met before you merged them into your batter?  Did the cocoa powder sleep with the flour and the baking soda in the same day? SCANDALOUS!

Seriously people, find a better adjective.

Okay, end rant.  Focus on cookies.  I feel like a terrible person for holding out on you for so long with these, but well,  I’m kind of a food hoarder.  The more I like something, the longer I try to make it last.  I stretched these babies a week and a half by hiding them in the vegetable drawer (Courtney never looks there!) and eating one for dessert on the days I really needed a treat.  Speaking of holding out, my parents (are you reading this?) just found out how many of these cookies I didn’t put out when I had them over for dinner.  Sorry guys, I know what happens when I put all the cookies out, this ain’t my first rodeo.

So anyways, yes, these cookies have a lot of steps.  They’re fairly labor intensive.  Make them anyway, share them selectively.  They’re worth it, I promise.

Gingerbread Sandwich Cookies filled with Pumpkin Cashew Butter

Adapted from PaleOMG

For the cookies:

• 2 cups almond flour
• ¼ cup coconut flour
• 2 teaspoons baking powder
• 1½ tablespoons ground cinnamon
• 1 tablespoon ground ginger
• pinch of salt
• ¼ cup coconut oil, melted
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 large eggs, whisked

Preheat the oven to 350°F.  Line a cookie sheet with parchment paper.

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.

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.

Place about 20 of the cookies on the prepared baking sheet, about ½ inch apart and bake for 7-10 minutes.  Immediately remove the cookies and place on a rack to cool. Repeat with another batch of 20 cookies.

For the pumpkin butter:

• 2 cups raw cashews
• 1/4 cup pumpkin puree
• 1/4 cup maple syrup

Meanwhile, make the pumpkin butter. Place the cashews in a food processor and puree until smooth. Then add pumpkin puree and maple syrup and blend until well combined.

For the drizzle: 

• ½ cup dark chocolate chips
• 1 tbsp coconut oil

Johanna