Reduced Sugar Gingerbread Brownie Cookie Sandwich Recipe

Gingerbread-Brownie Cookie Sandwiches


Cookie Ingredients:

Filling Ingredients:

Sugar-free Gingerbread Brownie Cookie Sandwich Recipe 


  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Make Your Brownie Cookie Dough:

      1. In the bowl of a stand mixer, beat the eggs, Purecane™ Brown Sweetener , Purecane™ zero-calorie Baking Sweetener and vanilla until creamy (about 1-2 minutes). 
      2. In the meantime, place the chocolate and olive oil in a double boiler until 3/4ths is melted. 
      3. Keeping the stand mixer on a low speed, carefully pour the chocolate mixture into the egg mixture. Continue whisking on low speed. 
      4. In the meantime, mix the flour, cocoa powder, baking powder, baking soda, and salt together. 
      5. Gradually sift the flour mix into the stand mixer bowl to form the brownie cookie dough. 
      6. If the batter is too loose, place it in the fridge to chill for 10 minutes. 
      7. Using a cookie scooper or measuring out .08 oz dough balls, bake 1" apart on the prepared baking pan for 8-10 minutes. 
      8. Then let cool on the pan for 5 minutes before cooling completely on a wire rack. 

    Prepare Your Frosting:

    9. Make the frosting while your cookies are cooling; simply beat the butter until creamy at medium speed (about 1-2 minutes). 
    10. Add the Purecane™ Confectioners Sweetener and continue to beat with the handle attachment for 10-20 minutes. The filling should be light and fluffy. Fold in the vanilla and finely crushed gingerbread cookies.
    11. Transfer the frosting to a piping bag to make the cookie sandwiches. Drizzle with dark chocolate and top with more crushed gingerbread cookies.
    12. Enjoy!