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RECIPE
15 INGREDIENTS10 STEPS35min

Paleo Peppermint Sandwich Cookies

These Paleo Peppermint Sandwich Cookies just might be my new favorite Christmas cookie! Made with almond flour , grass fed butter and cacao powder, they're easily festive with natural food coloring and seriously addicting!
Paleo Peppermint Sandwich Cookies Recipe | SideChef
These Paleo Peppermint Sandwich Cookies just might be my new favorite Christmas cookie! Made with almond flour , grass fed butter and cacao powder, they're easily festive with natural food coloring and seriously addicting!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
35min
Total Time
$0.66
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1 cup
Almond Flour
plus 2 Tbsp
1/2 cup
Tapioca Starch
1/3 cup
Cacao Powder
3/4 tsp
Baking Soda
1/2 tsp
1/3 cup
1/3 cup
Coconut Sugar , ground

Filling

1/2 cup
Swerve Confectioners Sugar Replacement
2 Tbsp
Arrowroot Starch
1 Tbsp
1/8 tsp
Peppermint Extract
to taste
Natural Food Coloring
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Nutrition Per Serving

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CALORIES
229
FAT
16.8 g
PROTEIN
2.8 g
CARBS
21.7 g

Author's Notes

Makes approximate 32 sandwich cookies.

Cooking Instructions

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Step 1
Preheat Oven to 350 degrees F (175 degrees C).
Step 2
Add Almond Flour (1 cup) , Almond Flour (2 Tbsp) , Tapioca Starch (1/2 cup) , Cacao Powder (1/3 cup) , Baking Soda (3/4 tsp) , and Sea Salt (1/2 tsp) in large bowl. Whisk together.
Step 3
Melt Grass-Fed Butter (1/3 cup) in a small bowl, add Coconut Sugar (1/3 cup) and Vanilla Extract (1 tsp) , stir until well mixed.
Step 4
Stir melted butter mixture into almond flour mixture until a dough is formed. You may have to use your hands at the end to finish mixing it. Roll dough in a large ball.
Step 5
Line a large, flat surface with parchment paper, put ball of dough on parchment paper, top with another layer of parchment paper, and use rolling pin to roll dough out into 1/16 to 1/18-inch thickness. Use a small round cookie cutter (about 1 1/2-inch) and cut out small cookies.
Step 6
Line baking sheet with parchment paper and bake 8 minutes.
Step 7
Remove from oven and allow to cool 10 minutes before trying to remove to a cooling rack. If you try to move the cookies right away they’ll likely fall apart. Once cooled, they are sturdy and hold together well.
Step 8
Repeat process with remaining dough until all dough is used.
Step 9
Add Grass-Fed Butter (1/3 cup) to mixing bowl along with Vanilla Extract (1 tsp) and Peppermint Extract (1/8 tsp) . Mix on medium unit butter is creamy, add in Arrowroot Starch (2 Tbsp) , Swerve Confectioners Sugar Replacement (1/2 cup) , Natural Food Coloring (to taste) and Honey (1 Tbsp) .
Step 10
Spread the filling on the cookies and top with another cookie to serve.
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Nutrition Per Serving
Calories
229
% Daily Value*
Fat
16.8 g
22%
Saturated Fat
8.5 g
42%
Trans Fat
0.0 g
--
Cholesterol
30.4 mg
10%
Carbohydrates
21.7 g
8%
Fiber
1.7 g
6%
Sugars
7.4 g
--
Protein
2.8 g
6%
Sodium
253.7 mg
11%
Vitamin D
--
--
Calcium
39.0 mg
3%
Iron
1.9 mg
11%
Potassium
116.4 mg
2%
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