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RECIPE
15 INGREDIENTS10 STEPS35MIN

Paleo Peppermint Sandwich Cookies

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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!
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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!

35MIN

Total Time
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!
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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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.

Directions

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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 tablespoon), Tapioca Starch (1/2 cup), Cacao Powder (6 tablespoon), Baking Soda (3/4 teaspoon), and Sea Salt (1/2 teaspoon) in large bowl. Whisk together.
Step 3
Melt Grass-Fed Butter (6 tablespoon) in a small bowl, add Coconut Sugar (6 tablespoon) and Vanilla Extract (1 teaspoon), 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 (6 tablespoon) to mixing bowl along with Vanilla Extract (1 teaspoon) and Peppermint Extract (1/8 teaspoon). Mix on medium unit butter is creamy, add in Arrowroot Starch (2 tablespoon), Swerve Confectioners Sugar Replacement (7 tablespoon), Natural Food Coloring (to taste) and Honey (1 tablespoon).
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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