I have no idea why these are called “Mama’s Cookies” but that is the traditional name for these gingerbread sandwich cookies. I think the healthy version turned out pretty well, although I think the powdered sugar frosting filling is nicer than the Rapadura one.
1/2 cup (1 stick butter)
1/2 cup honey
1/2 cup rapadura
4 1/2 cups sprouted spelt flour
2 tsp baking soda
1 tsp ginger
1 tsp cinnamon
Melt butter, sugar, and honey until combined. Remove from heat and let cool. Add egg and then dry ingredients. Mix and then form into a ball, wrap in plastic, and refrigerate for at least an hour.
Roll out cookie dough thinly and cut into circles. Bake at 400 for 6-8 minutes. Remove from oven and let cool, and then fill with icing (take one cookie on bottom, spread with icing, and then top with another cookie).
1/2 cup (1 stick) butter, softened
1 cup rapadura
1 Tbsp tapioca flour
1 egg yolk
Mix rapadura and tapioca in food processor or blender until combined. Beat all ingredients together until smooth. Fill cookies.
1 cup confectioner’s sugar
1/2 cup butter (1 stick)
1 egg yolk
Beat ingredients together until smooth. Fill cookies.
The “upgrade” of this cookie recipe was inspired by GNOWFGLINS’s Gallery of Christmas Cookies.