These cookies are very good for you as sweet things go. As well as being wheat-free, they also contain no eggs or dairy. Plus they taste yum!
I used my date and tahini spread to sandwich them but you could also use peanut butter, jam or buttercream.
Wheat-free ginger cookie sandwiches
1 1/2 cups almond meal (ground almonds)
1/3 cup golden syrup
2 tablespoons coconut oil, melted
2 teaspoons ground ginger
1/4 teaspoon mixed spice
1/4 teaspoon baking soda
2/3 cup date and tahini spread
Combine the almond meal, golden syrup, coconut oil, ginger, mixed spice and baking soda in a medium bowl. Shape into a 20cm log and wrap in plastic wrap. Roll it a little on the bench to make the log round. Freeze for at least 45 minutes or until firm enough to slice.
Preheat oven to 180°C (conventional). Line two baking trays with baking paper. Unwrap the cookie dough and slice into 5mm rounds. Place on prepared trays and bake for 10 minutes or until firm around the edges. Leave on trays to cool.
Spread half of the cookies with the date and tahini spread. Sandwich with remaining cookies.