A smooth chocolate ganache sandwiched in between 2 crunchy gingerbread biscuits. These gingerbread ganache cookies make a yummy festive treat that also happen to be vegan, gluten-free AND nut-free!
*This post is sponsored by FREEE*
This is my favourite gingerbread cookie/biscuit recipe, but instead of icing it like you typically would do with gingerbread biscuits, I’ve created a cookie sandwich with a smooth and velvety ganache in the middle. So yummy and moreish!
Biscuits have always (and I imagine they always will be) my favourite treat! I would always pick a good biscuit over a slice of cake or a brownie. I just love that crunch you get with a freshly baked biscuit. This Christmas I wanted to create a gingerbread recipe, but with a difference. I thought what could I add to gingerbread to make it even more delicious, and like I find with many of my recipes, the answer to that question is chocolate!
The mixture of the warmth of spices, sweetness of the molasses and bitterness of the chocolate complement each other so well. Add a crunchy biscuit to the mix and you know you have something so special. These gingerbread ganache cookies really are perfect treat for this year’s festivities.
This is my second creation for FREEE, who I’ve teamed up with to create delicious gluten-free bakes that everyone can enjoy this Christmas using FREEE flours. It’s as easy as 1, 2, FREEE!
As well as flours, FREEE also sell a wide range of products from baking mixes, baking essentials, breakfast cereals, cookies and oat bars to pastas making them the home to the no. 1 gluten-free flour range in the UK. You can find their flours stocked on their website freee-foods.co.uk and selected ASDA, Morrisons, Ocado, Sainsbury’s, Tesco, Waitrose & Partners
,Co-op stores. Their Gluten Free Porridge Oats are also available with Ocado and at freee-foods.co.uk
To make these cookies gluten-free, I used a mixture of FREEE Gluten Free Plain White Flour and oat flour using their Gluten Free Porridge Oats. I really love the combination of those two flours and I feel it works best when making crunchy cookies. The recipe is also completely vegan including the 2 ingredient ganache! It’s really easy to make and a really fun activity to do together as a family, with your other half or with the kids!
What you’ll need to make these gingerbread ganache cookies:
Gluten-free flour – I love using FREEE plain white flour as it has it combines a mixture of different wheat-free flours to give you the best results. You can use plain flour if you don’t need this recipe to be gluten-free.
Oats – homemade oat flour is my best friend in the kitchen. I use oats in almost all my recipes as a healthier alternative to plain flour. Simply blend rolled oats into a fine flour in a high-speed blender for a cheap, healthier baking alternative to flour.
Sugar – for some sweetness. Any granulated sugar will work. I prefer using brown or coconut sugar in this recipe as they complement the spices so well.
Molasses – adds a lot of flavour and a deep brown colour to the biscuits/cookies. You can use an alternative liquid sweetener like maple syrup or honey if you prefer.
Spices – essential for this time of year to add a festive touch to your bakes. I find gingerbread spices (ginger, cinnamon, cloves & nutmeg) so comforting and warming. They also go really well with the chocolate filling.
Coconut oil – this is needed to help bind everything together, especially since we’re not using eggs. It also adds richness to your biscuits/cookies. No one likes a dry biscuit!
Why you’ll need for the filling:
The ganache is simply made up of 2 ingredients – melted chocolate and milk, that’s it! I prefer using 70% dark chocolate for an intense flavour. You can use any milk you prefer.
Festive Gingerbread Ganache Cookies
- 135 g gluten-free flour I used FREEE Gluten Free Plain White Flour
- 110 g gluten-free oat flour I used FREEE Gluten Free Porridge Oats ground up into a flour in a high-speed blender
- 55 g sugar white, brown or coconut sugar
- 2 tsp ginger
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 tsp baking powder
- 55 g coconut oil
- 3 tbsp milk of choice any milk will work
- 4 tbsp molasses
For the chocolate ganache
- 100 g dark chocolate melted
- 80 ml almond milk
- Preheat your oven to 180C/160C fan/350F.
- In a large bowl, mix together the FREEE Gluten Free Plain White Flour, oat flour, sugar, baking powder, salt and spices.
- Pour in the melted oil/butter, milk and molasses. Mix until a dough is formed.
- If the dough is too soft, wrap up the dough in cling film and chill in the fridge for 30 minutes.
- Transfer the dough onto a lightly floured worktop. Roll out to a thickness of about 1/4 inch.
- Use a round cookie cutter to cut out the cookies and a small star shaped cutter to cut a star in the middle of some of the cookies to create the top cookie.
- The baking time depends on the size of your cookies. I would suggest baking for 10 minutes then keep checking every couple of minutes from there onwards. What you’re looking for is golden brown edges. Keep in mind that the cookies will become crunchier once they’ve cooled down so don’t leave them in too long unless you want a super crunchy cookie. I like my gingerbread men crunchy so I baked them for 15 minutes. Leave to cool completely before adding the ganache.
- Break up the chocolate into a heat-proof bowl and melt in the microwave. Heat the milk up in a sauce pan and take off the heat as soon as it starts to bubble.
- Gradually pour the hot milk into the melted chocolate while whisking continuously until smooth. Transfer into a piping bag and pipe onto the bottom half of the sandwich cookies and top with another. Enjoy!
Id like to call myself a decent baker, but when I see your recipes and meals, Im blown away! they’re amazing and once again these cookies look sooo tasty! Im in the festive mood so I will definitely be giving this recipe a go. Thanks!
Can I use almond flour or coconut instead of the gluten and oat flours?
Hi! Can I use regular flour and regular oats rather than gluten free? Looks so delicious!
When I made this, there was no dough to be formed, it was all flakey. I used vegan butter instead of oil. Could this be the reason?