A creamy, chocolate filling layered in between two soft and light gingerbread cookies. These are perfect any time of the year, why save them just for the holidays?
So in all of my research, I realize that there are two schools of thought when it comes to gingerbread cookies. You either like them crispy or soft.
There doesn't seem to be any in between with these cookies? Or is it just me?
Me? I am soft gingerbread cookie lover. But with that being said, I wouldn't turn down a crispy one.
Let's not get crazy!
If you are looking for some other healthy holiday treats, you would love these Almond Flour Thumbprint Cookies, Red Velvet Cookie Cups, Gluten Free Butter Pecan Cookies and these Pecan Cheesecake Bars.
Why You Should Make These Gingerbread Chocolate Sandwich Cookies
With all of the treats and desserts hanging around during this time of year, I always like to have healthier options for me and my family to enjoy. It's all about moderation and not deprivation, especially during the holidays.
These gingerbread chocolate sandwich cookies do contain sugar, but I cut down on the sugar by adding some applesauce. It adds a natural sweetness and a wonderful moisture to these cookies.
White hole wheat flour adds some fiber and is less processed than typical all purpose flour. These little small tweaks really do add up.
These cookies are so easy to whip up but they also look fancy like you spent hours making them, They are perfect for all of your holidays parties and cookie exchanges.
- White whole wheat flour - This contains more fiber than whole wheat flour because it contains the wheat germ and the fiber-rich bran. It's a great, lighter alternative to all purpose flour.
- Ground ginger, cinnamon and ground cloves- All of these wonderful spices add so much flavor to all of your baked goods, especially the holiday flavored ones.
- Butter - I use organic, 100% grass fed better because it contains so many more nutrients and just plain old tastes better!
- Unrefined brown sugar - You can use either a brown sugar alternative (sugar free) or an unrefined brown sugar. Both will taste delicious in these cookies.
- Unsweetened applesauce - Use the unsweetened applesauce since it's already naturally sweet. There are so many unnecessary sugars in the other kind.
- Molasses - This creates a moist and chewier cookie with also adding a little natural sweetness. Molasses is not optional for me and my gingerbread cookies!
- Vanilla extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Milk - I used unsweetened almond milk to cut back on dairy and sugar but you can use whatever you like or what you have in the house.
- Powdered sugar - A powdered sugar substitute (sugar free) or an unrefined powdered sugar would both work great in this recipe.
- Cocoa powder - Make sure the ingredients only say 100% cocoa. Many of the varieties in grocery stores contain added sugars.
How To Make These Gingerbread Chocolate Sandwich Cookies
In a large bowl, stir together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
In another bowl, mix butter and sugar until creamed together. Add applesauce, molasses and vanilla and mix again and slowly stir until dough forms.Stir in the flour mixture until soft dough forms.
Drop by spoonful onto ungreased baking sheet.
Optional, gently sprinkle cookie dough with sugar. Bake about 10 minutes in preheated oven until golden brown.
Allow to cool on cookie sheet for a few minutes before transferring to a wire rack to cool completely. Don't they look amazing?
I rolled half of the cookies in sugar but you can roll them all the way if you'd like.
Or you can leave it off as well, they are sweet enough on their own. But the sugar does make them look even prettier!
Recipe FAQ's and Expert Tips
I store them in an airtight container in the refrigerator for up to 5 days to maintain freshness.
I have completely prepared these cookies and made them into sandwiches and then froze them for later and they were delicious. I wrapped them in parchment paper and placed in an airtight container or plastic bag in the freezer for up to 3 months.
You can use blackstrap molasses which will give a deeper flavor and color or even regular cooking molasses which works great as well. Both should be easy to find in grocery stores.
Red Velvet Cookie Cups from Lauren Kelly Nutrition
Easy Christmas Cut Out Cookies from The Cookie Rookie
Peppermint Crunch Cookies from Lauren Kelly Nutrition
Peanut Butter Blossoms from The Chunky Chef
Gingerbread Chocolate Sandwich Cookies
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon salt
- ¾ unsalted butter softened
- ½ cup unrefined brown sugar
- ¼ cup unsweetened applesauce
- ¼ cup dark molasses
- 1 teaspoon vanilla extract
- unrefined sugar for topping optional
- Sandwich Filling:
- 2 tablespoons unsalted butter
- 1 tablespoon milk
- ⅔ cup powdered sugar
- 1 tablespoon cocoa powder
- Preheat oven to 350 degrees.
- In a large bowl, stir together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- In another bowl, mix butter and sugar until creamed together.
- Add applesauce, molasses and vanilla and mix again.
- Stir in the flour mixture until soft dough forms.
- Drop by spoonful onto ungreased baking sheet.
- Optional, gently sprinkle cookie dough with sugar or you can roll cookie dough balls into a bowl of sugar.
- Bake about 10 minutes in preheated oven until golden brown.
- Allow to cool on cookie sheet for a few minutes before transferring to a wire rack to cool completely.
- While cookies are cooling, mix ingredients for filling together in a small bowl.
- Once cookies have cooled, spread about 1 tablespoon of filling in between 2 cookies.
- Store in airtight container for up to days in the refrigerator (if they last that long!)