Gluten Free Gingerbread Whoopie Pies

• 1 Tbsp Flaxseed Meal
• 3 Tbsp Water
• 1 ½ cups Gluten Free 1-to-1 Baking Flour (222 g)
• ½ tsp Baking Soda
• ½ tsp Baking Powder
• ½ cup Sugar
• 1 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• ¼ tsp Ground Cloves
• ¼ tsp White Pepper
• ¼ tsp Kosher Salt
• ¼ cup Molasses
• 2 Tbsp Neutral Flavored Oil
• 2 Tbsp Dairy-Free Milk
• 1 tsp Vanilla Extract

Chocolate Cream Cheese Frosting

• 3 Tbsp Dairy Free Cream Cheese, softened (45 g)
• 2 Tbsp Dairy Free Butter, softened (24 g)
• 1 ½ cups Powdered Sugar
• ½ cup Enjoy Life Dark Chocolate Chips (120 g)
• 1 tsp Vanilla Extract

1. In a small bowl, combine flaxseed meal and water. Mix well and set aside for 5 minutes.
2. Combine flour, baking soda, baking powder, sugar, ginger, cinnamon, nutmeg, cloves, white pepper and salt in a large bowl. Whisk well to combine and remove any lumps.
3. Next, add flax mixture, molasses, oil, milk and vanilla to the flour mixture. Stir well to combine.
4. Preheat oven to 350ºF. Line a baking sheet with parchment paper. Scoop 1 tablespoon of batter onto the parchment-lined sheet pan. Place the cookies 2 inches apart, as they spread while baking.
5. Bake for 5–10 minutes. Check after 5 minutes and rotate the pan to bake evenly. The cookies should be puffed up and set. A toothpick inserted in the center should come out clean. Remove cookies to a wire rack and cool completely.
6. In a medium bowl, combine softened cream cheese and butter. Mix with a rubber spatula until completely combined. Add powdered sugar and mix well.
7. Place chocolate chips in a small bowl. Microwave 30 seconds at a time, stirring each time to melt. Add melted chocolate and vanilla to the cream cheese mixture and stir well to combine.
8. Using a butter knife or offset spatula, spread filling onto the bottom of half the cookies. Top with remaining cookies.
9. Chill for 30 minutes. Dust with powdered sugar just before serving.

Recipe sourced from: Bob's Red Mill Natural Foods