Gluten Free Vegan Lemon Ginger Sandwich Cookies

There is something so refreshing about lemons.  So vibrant!  I love adding fresh lemon zest and fresh lemon juice to my baking.  It’s one of the most fragrant and flavorful fruits.  Lemon cake, lemon curd, lemon sorbet, lemon cookies.  Any lemon dessert…sure does make this baker swoon.  

These lovely sandwich cookies are my newest creation.  I tried these lemon ginger cookies a while back and I knew I had to try and recreate that perfect combo.  The brightness of lemon with the spicy kick of ginger, which both ground ginger and candied ginger.  It took a few tries to get the texture I was going for.  Soft, chewy, and a burst of lemon.  I finally got the batch just right!  But then I thought, “I’m pretty sure I can make these even better!”  So I made up a creamy lemon filling, making these quite the irresistible sandwich cookie.  Sure, you can enjoy them without the cream filling, but why would you want to do that?  These gluten free vegan lemon ginger sandwich cookies would be a wonderful treat to make for Easter brunch with your family!  

Gluten Free Vegan Lemon Ginger Sandwich Cookies
makes 18 cookie sandwiches

• 1 cup Sarah’s gluten free flour blend
• 1 cup gluten free oats, finely ground
• 3/4 cup sugar
• 2 tablespoons flaxseed meal
• 1 teaspoon lemon zest
• 1/2 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sunflower seed oil
• 1/4 cup pure maple syrup
• 1/4 cup unsweetened applesauce
• 2 tablespoons lemon juice
• 1/4 cup candied ginger, finely chopped

creamy filling

• 2 cups powdered sugar
• 1/4 cup organic non-hydrogenated shortening
• 2-3 tablespoons fresh lemon juice

Preheat oven to 350 degrees.  Line baking sheet with Sift together flour blend, finely ground oats (you can use a blender or food processor), sugar, flaxseed meal, lemon zest, ground ginger, baking soda, and salt.  Add oil, maple syrup, applesauce, lemon juice, and candied ginger.  Stir until combined.  Drop 2-teaspoon size scoops of dough onto prepared baking sheet.  Cookies will spread.  Bake for 10-12 minutes, or until golden brown.  Allow to cool on cookie sheet for 2-3 minutes before placing on cooling rack.  Repeat with remaining cookie dough.

While cookies cool, prepare the cream filling.  Beat together the powdered sugar, shortening, lemon zest, and lemon juice.  Add an additional tablespoon of lemon juice if needed.  Place filling in pastry bag and pipe onto center of half of the cookies.  Top each one with an additional cookie and lightly press.  Store finished cookie sandwiches in airtight container (place between parchment paper as they like to stick together).

If chocolate is your thing, be sure to check out my gluten free vegan chocolate sandwich cookies over at Sarah Bakes Gluten Free Treats!