Peppermint always reminds me of Christmas. No holiday cookie tray is complete without at least one peppermint cookie. These Peppermint Fudge Sandwich Cookies are the perfect addition.
I used chopped raw cacao butter in this to give the flavor of white chocolate but you can just use extra chocolate chips if you prefer.
Peppermint Fudge Sandwich Cookies – Low Carb, Sugar Free, THM S
Ingredients:
1 stick cold salted butter, cut into pieces
1 cup [easyazon_link identifier=”B0055IRNAC” locale=”US” tag=”mercyandgrati-20″]almond flour[/easyazon_link]
1/3 cup [easyazon_link identifier=”B00BSZBEAG” locale=”US” tag=”mercyandgrati-20″]coconut flour[/easyazon_link]
1/3 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
2 tsp [easyazon_link identifier=”B007Y3HM5C” locale=”US” tag=”mercyandgrati-20″]gelatin[/easyazon_link]
1 tsp [easyazon_link identifier=”B001E95KLU” locale=”US” tag=”mercyandgrati-20″]peppermint extract[/easyazon_link]
1/2 cup chopped [easyazon_link identifier=”B01CGRK6O4″ locale=”US” tag=”mercyandgrati-20″]raw cacao butter[/easyazon_link]
1/3 cup [easyazon_link identifier=”B00H2AAXMQ” locale=”US” tag=”mercyandgrati-20″]sugar free chocolate chips[/easyazon_link]
5 sugar free peppermints ([easyazon_link identifier=”B001W3MSLS” locale=”US” tag=”mercyandgrati-20″]sucralose sweetened[/easyazon_link] or xylitol sweetened), crushed ****
Fudge Filling:
2/3 cup sugar free chocolate chips
1/3 cup powdered sweetener that measures 1:1 for sugar (such as sukrin or swerve) or 1/4 cup finely ground Gentle Sweet
1/2 cup heavy cream
10 sugar free peppermints ([easyazon_link identifier=”B001W3MSLS” locale=”US” tag=”mercyandgrati-20″]sucralose sweetened[/easyazon_link] or xylitol sweetened), crushed ****
**** Note: After much consideration, I decided to use peppermints sweetened with sucralose for this post. I don’t normally use sucralose but the only xylitol sweetened peppermints on the market are very expensive. It is a personal choice for you to decide which peppermints to use. I only make these once or twice a year so I am ok using the sugar-free sucralose sweetened ones I can find locally. Alternatively, you can just leave out the peppermints and use 1 tsp of peppermint extract in the fudge filling. They won’t have the pretty red and white candy pieces but they would still taste pepperminty.
Instructions:
Preheat oven to 350.
Next, combine the first 6 dough ingredients in the food processor and pulse until a uniform dough forms. Stir in the chocolate chips, raw cacao butter, and peppermint.
Divide into 30 balls and put on a parchment-lined baking sheet. Press down with your fingers. (Do not crowd them like I did or they will touch).
Bake for 15-17 minutes or until lightly browned around the edges. Cool completely.
To make the filling: Heat the chocolate chips and the heavy cream in the microwave or in a double boiler stirring every thirty seconds until the chocolate has melted. Add the sweetener and stir until smooth. Add the peppermint candies. Cool to room temp. Flip over half the cookies and spread with the filling. Top with the other cookies.
Ingredients
Ingredients:
- 1 stick cold salted butter cut into pieces
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tsp gelatin
- 1 tsp peppermint extract
- 1/2 cup chopped raw cacao butter
- 1/3 cup sugar free chocolate chips
- 5 sugar free peppermints sucralose sweetened or xylitol sweetened, crushed ****
Fudge Filling:
- 2/3 cup sugar free chocolate chips
- 1/3 cup powdered sweetener that measures 1:1 for sugar such as sukrin or swerve or 1/4 cup finely ground Gentle Sweet
- 1/2 cup heavy cream
- 10 sugar free peppermints sucralose sweetened or xylitol sweetened, crushed ****
Instructions
- Preheat oven to 350.
- Next, combine the first 6 dough ingredients in the food processor and pulse until a uniform dough forms. Stir in the chocolate chips, raw cacao butter, and peppermint.
- Divide into 30 balls and put on a parchment-lined baking sheet. Press down with your fingers. (Do not crowd them like I did or they will touch).
- Bake for 15-17 minutes or until lightly browned around the edges. Cool completely.
- To make the filling: Heat the chocolate chips and the heavy cream in the microwave or in a double boiler stirring every thirty seconds until the chocolate has melted. Add the sweetener and stir until smooth. Add the peppermint candies. Cool to room temp. Flip over half the cookies and spread with the filling. Top with the other cookies.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
Michelle says
These look wonderful! Definitely gonna try this but What exactly is chopped raw cacao butter? Can u sub something else for it or is it essential for this recipe. Thanks
Marion says
Adding to my Christmas cookie list… yum!