Vegan Food Lovers Features Gluten Free Vegan Gingersnap Sandwich Cookies By @petiteallergytreats petiteallergytreats.com Cookies 3 cups gluten free all purpose flour white blend 1 1/2 cups sugar 2/3 cup vegetable shortening 1/4 cup + 2 T molasses 1/4 cup + 2 T milk of choice or water 2 tsp guar gum 1 tsp baking soda 1 3/4 tsp ground ginger 3/4 tsp cloves 3/4 tsp cinnamon Sugar for coating Directions Combine shortening, molasses, sugar, milk, and spices in bowl. Mix by hand or with a mixer until ingredients are well combined and sugar is dissolved. Add baking powder and gradually add all of the flour while constantly mixing. Continue to stir/mix until all the flour is incorporated. Dough will be sticky. Use a cookie scoop to form balls. Roll in sugar and place on a parchment paper lined baking sheet. Slightly flatten. Leave 1-2 inches of space between, cookies will spread slightly. Bake at 350 degrees for 11-12 minutes. Look for the edges to turn golden brown. The center will appear wet and cracked. Allow to fully cool before moving or else the cookies will fall apart. (For an extra crisp outside with a soft center, turn oven off and open door. Filling 1 can coconut cream (not coconut milk) 1/2 cup powdered sugar Directions Refrigerator can of coconut overnight. Scoop all solid coconut and separate the remaining liquid. Beat coconut solids on high for 1 minute. Gradually add powdered sugar and beat another 4 minutes until smooth. Fill a zip lock bag and pipe onto cookies. (A decorating tip can be used but not necessary.) Freeze any left overs. Notes: These can be made separate in advance and combined last minute. Keep coconut cream cool or else it will become a liquid state again an cause the cookies to become soggy create a mess. www.facebook.com/Veganfoodlovers #veganfoodlovers recipe.