Peppermint Fudge Sandwich Cookies

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.

Edit (2020): Now that sugar-free white chocolate chips are readily available just use some of those!

Ingredients:

cold salted butter, cut into pieces

almond flour

coconut flour

Trim Healthy Mama Gentle Sweet (or my sweetener blend)

gelatin

peppermint extract

raw cacao butter or sugar free white chocolate chips

sugar free chocolate chips

sugar free peppermints, crushed ****

Fudge Filling:

⅔ cup sugar free chocolate chips

⅓ cup powdered sweetener that measures 1:1 for sugar (such as sukrin or swerve) or ¼ cup finely ground Gentle Sweet

½ cup heavy cream

10 sugar free peppermints, 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 teaspoon 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.

For another minty Christmas treat try my Keto Thin Mints

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Peppermint Fudge Sandwich Cookies

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.

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Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Course: Dessert

Cuisine: American

Servings: 15 sandwich cookies

Calories: 128

Author: Taryn

Ingredients

Ingredients:

• ▢ 4 oz cold salted butter cut into pieces
• ▢ 1 cup almond flour
• ▢ ⅓ cup coconut flour
• ▢ ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• ▢ 2 teaspoon gelatin
• ▢ 1 teaspoon peppermint extract
• ▢ ½ cup chopped raw cacao butter
• ▢ ⅓ cup sugar free chocolate chips
• ▢ 5 sugar free peppermints sucralose sweetened or xylitol sweetened, crushed ****

Fudge Filling:

• ▢ ⅔ cup sugar free chocolate chips
• ▢ ⅓ cup powdered sweetener
• ▢ ½ cup heavy cream
• ▢ 10 sugar free peppermints sucralose sweetened or xylitol sweetened, crushed ****

US Customary - Metric

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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

**** 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 teaspoon of peppermint extract in the fudge filling. They won’t have the pretty red and white candy pieces but they would still taste pepperminty.

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition

Calories: 128 | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 12mg | Potassium: 79mg | Fiber: 3g | Sugar: 1g | Vitamin A: 117IU | Calcium: 30mg | Iron: 2mg

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