Chocolate Peppermint Cream Sandwich Cookies by @HealthyLittleVittles ❤️🎄
Let us know if you want a piece! 😋
Soft Chocolate Cookies
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup coconut flour
1/2 cup tapioca flour/starch
1 cup coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1 cup vegan (non-dairy) butter
1/2 pure pumpkin puree
1/4 cup sunflower seed butter
1 teaspoon pure vanilla extract
Peppermint Cream Filling
1/2 cup vegan shortening (vegetable shortening)
1/2 cup vegan (non-dairy) butter, softened
2 cups organic powdered sugar
1/2-1 teaspoon pure peppermint extract
red food coloring, if desired or you can use beetroot juice/ powder for dye-free
Heat oven to 375°F.
Make your flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it “gels up”.
In a large bowl, whisk together the coconut flour, tapioca flour, baking soda, baking powder, cocoa powder and salt and set aside.
In a separate large bowl beat the butter, nut/seed butter, vanilla, and coconut sugar with an electric mixer on medium speed, scraping the bowl occasionally, until well blended. Then, beat in the pumpkin and flax eggs until well mixed. On low speed, beat in the flour mixture until well combined.
Lay out macaron baking mats (if using) onto baking sheets (you’ll need 2, but you can eyeball your cookies instead, just note you may have less cookies). Roll 1 tablespoon of cookie batter in your hand until smooth and then press them out into circles, not too flat.
Bake for 10-12 minutes and let them cool while you make the peppermint cream filling.
In your stand mixer (or alternatively using a hand blender) beat the softened butter and shortening on low speed until creamy. Add 1/2 teaspoon of peppermint extract, to taste then slowly add the powdered sugar, and whip until well combined.