I got an early start on my Christmas baking this year, with these low carb Chocolate Peppermint Sandwich Cookies. My rule in the past has been to wait until at least December 1st, but around these parts, that makes me The Grinch. In my town, and the surrounding vicinity, the Thanksgiving turkey hasn’t even been digested before people are out, climbing to perilous heights on rickety stepladders to put up their Christmas lights. And some of them go truly wild, with huge blow up Santas and Snowmen and strings upon strings of lights that must make their electric bill skyrocket. My kids love it…LOVE IT! They go wild when we drive past the “crazy houses”, and this year they’ve declared that one of them looks like a Gingerbread house. I personally think it looks like an eyesore, but I can understand the childhood delight in garish decorating. More is more, in their childish estimation, and they’ve been bugging me since November 23rd to put up some decorations. I didn’t give in on the decorating front, but I did make Christmas Cookies on Thanksgiving…surely that makes me some sort of saint!
Funny, but the driving force behind these wasn’t actually my kids, but my husband. I had been thumbing through old December Bon Appetit issues to get some ideas, and when I held up the photo of some Chocolate Candy Cane Cookies, I could see the gleam in his eye. I knew I could make a decent low carb version, and when I suggested having them for Thanksgiving dessert, so I could get them on the blog in early December, he was all for it. Not being particularly fond of pumpkin pie, my kids were ecstatic.
They were really quite simple to recreate. I wanted a rough, slightly rustic feel for the cookies, so I didn’t roll them out and cut them with cookie cutters, but instead rolled balls of dough and flattened them. One tip I’ve come up with on that front, when working with sticky dough, is to cover the bottom of whatever I am using to press my cookies flat with parchment paper. It prevents the cookie from sticking to the bottom of the glass or measuring cup. I secure the parchment paper with a rubber band so it stays flat against the bottom. Works like a charm!
Peppermint creme sandwiched between two soft and rich chocolate cookies -- the holidays don't get any sweeter than this!
Preheat oven to 325F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, coconut flour and salt.
In a large bowl, beat butter with granulated Swerve until smooth. Beat in egg and vanilla extract.
- Beat in almond flour mixture until dough comes together.
- Form into scant 1-inch balls and lay 1 inch apart on prepared baking sheet.
- Using a flat-bottomed glass covered with parchment paper, flatten dough balls to about ¼ inch thick.
- Bake 12 minutes, until just firm. Let cool on pan.
Beat butter until smooth, then beat in powdered Swerve.
Beat in cream, peppermint extract, and food colouring until well combined.
- Pair cooled cookies for size, and spread the bottom of one cookies with about 2 tsp of peppermint filling. Top with anoother cookie and repeat with remaining cookies.
- Roll the sides of cookies in crushed peppermints to garnish.
Serves 14. Each cookie has 8g of carbs and 3.4g of fiber. Total NET CARBS = 4.6 g.
**note this count includes the sugar-free peppermint candies. Without those, each cookie has 3.2 g NET CARBS.