Chocolate Peppermint Sandwich Cookies
Peppermint creme sandwiched between two soft and rich chocolate cookies -- the holidays don't get any sweeter than this!
or granulated erythritol
powdered Swerve Sweetener
or powdered erythritol
1 to 2
drops natural red food coloring
sugar-free peppermint candies
crushed finely (optional)
For the cookies:
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.
For the filling:
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.
By Carolyn Ketchum of All Day I Dream About Food