Gingerbread Cream Sandwich Cookies

Instructions

Heat oven to 375°F.

Make your flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it "gels up".

In a large bowl, beat the butter, nut/seed butter, vanilla, and coconut sugar with an electric mixer on medium speed, scraping bowl occasionally, until well blended.

Beat in the pumpkin and flax eggs until well mixed.

On low speed, beat in the flour, baking soda, baking powder, ginger, ground cloves, cinnamon, and salt.

Using a #24 cookie scoop, scoop cookie batter into your hands and roll them into balls and then lightly flatten them with the palm of your hand (not too flat).

Bake 10 to 12 minutes and cool for about 15-20 minutes before filling with frosting.

For the frosting:

In your stand mixer (or alternatively using a hand blender) beat the softened butter on low speed until creamy. Slowly add the powdered sugar, 1 teaspoon vanilla, cinnamon, cloves, and nutmeg and whip until well combined.

When the cookies are cool, frost the bottom of half the cookies with a generous amount of frosting and then top with another cookie

Store in an airtight container for up to 3 days, preferably in the fridge so the buttercream doesn't melt. You may also freeze for later!