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Chocolate Mint Sandwich Cookies

A mint chocolate lover's dream!

Ingredients & Directions

Ingredients

  • For Cookie Base:
  • 1 1⁄2 cup
    almond flour
  • 1⁄2 cup
    Dutch processed cocoa powder
  • 1⁄2 cup
    granulated Swerve, or sweetener of choice
  • 1 tsp
    baking powder
  • 1 tsp
    xanthan gum
  • 6 tbsps
    unsalted butter, softened
  • 1-2 tbsps
    cold water, if needed
  • For Cream Filling:
  • 6 tbsps
    unsalted butter, melted and cooled
  • 1 cup
    powdered erythritol
  • 2 tsps
    heavy cream
  • 1⁄4 tsp
    non-alcohol mint extract
  • For Chocolate Coating:
  • 5 oz
    LILY'S Milk or Dark Chocolate Style
  • 1⁄2 tsp
    coconut oil
  • 1⁄4 tsp
    non-alcohol mint extract

Directions

Equipment Needed 
oven oven
 cookie sheet cookie sheet
 parchment paper parchment paper
 mixing bowl mixing bowl
 wax paper or parchment paper wax paper or parchment paper
1

Make The Cookies: Heat oven to 350F and line a large cookie sheet with parchment.

2

Whisk together the almond flour, cocoa powder, baking powder, sweetener, and xanthan gum.

3

Cut in the soft butter and 1 tbsp cold water until a stiff dough forms. Use your hands to work the dough, and if it's too stiff, add another tbsp of water.

4

Place the dough on a large piece of parchment and cover with plastic cling wrap. Roll into a thin round, about 1/4 inch thick, and use a round 2-inch cookie cutter (or small glass!) to cut the dough and place cookies on the prepared baking sheet.

5

Re-roll the scraps and repeat until you are out of dough. Bake the cookies for 8-12 minutes; let cool before filling.

6

Make The Filling: Combine butter, powdered sweetener, and mint extract in a medium mixing bowl. Beat together until smooth, add the heavy cream, and continue to beat until light and fluffy. Taste and adjust the mint flavor to your preference.

7

Spread or pipe filling onto half of the cooled cookies and top with another to make a sandwich.

8

Melt the chocolate and coconut oil, stir in mint extract.

9

Dip or drizzle in minty chocolate and arrange on a piece of wax paper or parchment. Let cool and serve!


Recipe contributed by Inspectorgorgeous.