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Paleo Peppermint Sandwich Cookies
Recipe

15 INGREDIENTS • 10 STEPS • 35MINS

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!
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Lemons and Basil
Hi, I'm Karlee. 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/
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!
35MINS
Total Time
$0.69
Cost Per Serving
Ingredients
Servings
12
US / Metric
Almond Flour
1 cup
Almond Flour
plus 2 Tbsp
Cacao Powder
1/3 cup
Cacao Powder
Baking Soda
3/4 tsp
Baking Soda
Sea Salt
1/2 tsp
Grass-Fed Butter
1/3 cup
Coconut Sugar
1/3 cup
Filling
Swerve Confectioners Sugar Replacement
1/2 cup
Swerve Confectioners Sugar Replacement
Honey
1 Tbsp
Peppermint Extract
1/8 tsp
Peppermint Extract
Natural Food Coloring
to taste
Natural Food Coloring
Nutrition Per Serving
VIEW ALL
Calories
229
Fat
16.8 g
Protein
2.8 g
Carbs
21.7 g
Add to plan
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Paleo Peppermint Sandwich Cookies
Save
author_avatar
Lemons and Basil
Hi, I'm Karlee. 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/

Author's Notes

Makes approximately 32 sandwich cookies.
Cooking InstructionsHide images
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 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 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.
step 10 Spread the filling on the cookies and top with another cookie to serve.
Tags
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American
Gluten-Free
Christmas
Shellfish-Free
Kid-Friendly
Cookies
Vegetarian
Dessert
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