I’ve been wanting to make some raw vegan cookie sandwiches for a while now, and The Modern Proper‘s 1st annual #calmandbrightcookienight seemed like the perfect occasion to do so. The holiday season is filled with so many treats and excuses to indulge. I love that these cookies taste sinfully good, but are vegan, raw, grain- and refined-sugar free. Honestly, they’re some of my favorite cookies I’ve ever made. Chewy gingerbread macaroon cookies with the creamiest, most luscious cashew buttercream filling. YUM!
I’ll always have fond memories of baking gingerbread cookies with my mom growing up. So much fun decorating and giving the little gingerbread people some creative bling. These don’t require any decorating, but putting the sandwiches together is pretty satisfying. I bet these would be super cute cut out in different shapes besides circles if you want to make them a bit more festive. Either way, they’re delicious!
I made some notes on dehydrating these guys down at the bottom of the recipe. Don’t let the dehydrator intimidate you! If you don’t have one, I put my recommendation for how you could low bake these in your oven, too. I didn’t have time to test the cooking times on the low-bake method, so just watch them so they don’t overcook. The cookies are perfectly delicious without baking or dehydrating too, so you may find you prefer them that way. I’d love to hear from you about your experiences especially if you do the low-bake method. Shoot me a message, or leave a comment!
What are you favorite holiday cookie recipes? If you’re looking for more inspiration, check out all the recipes from the #calmandbrightcookienight here.
Raw Vegan Gingerbread Cookie Sandwiches
For the cookies:
4 cups dried shredded coconut
2 cup nut flour (I used homemade Brazil nut flour, but almond flour is probably easiest to find)
2/3 cup coconut nectar (or maple syrup)
1/2 cup coconut oil
3 teaspoons vanilla extract
2 Tablespoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon all spice
1/2 teaspoon nutmeg
1/4 teaspoon pink salt
For the filling:
2 cups raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours
1/2 cup nut mylk
1/2 cup coconut oil, melted
1/3 cup coconut nectar (or maple syrup)
4 Tablespoons sunflower lecithin
2 teaspoons vanilla extract
- Using a rubber spatula, mix all cookie ingredients together in a large bowl until dough sticks and forms a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- Using a rolling pin, roll the dough out between two pieces of plastic wrap (to prevent sticking) to 2/3″ thickness. Using a 2 3/4″ circular cookie cutter (I used the top of a small mason jar), cut out the cookies and place on dehydrator trays or parchment lined baking sheets.
- If using a dehydrator, dehydrate the cookies at 115° F for 3-4 hours, depending on the texture you would like the cookie.* If you are baking the cookies, see note below.**
- To make the filling, blend all ingredients in a high-speed blender for about a minute or until very smooth.
- Using a rubber spatula, spread about 2-3 Tablespoons of the filling on one cookie then top with another cookie to create the sandwich. Place finished cookie sandwiches on a baking sheet. After you’ve made all 16, chill in the refrigerator for 20-30 minutes to allow the filling to set. Remove from refrigerator and enjoy! Store uneaten cookies in an airtight container in the refrigerator for up to 5 days.
*I dehydrated my batch of cookies for around 4 hours. You want the cookies to be slightly crunchy on the outside and still soft and chewy on the inside.
**I haven’t tested the baking method, so I’d love any feedback if you do it this way. I would bake at 200° F (or your oven’s lowest temperature setting) for 15 minutes, turn off the oven and allow to sit in the oven for another 10-15 minutes.