Description
Soft and tender gluten-free chocolate cookies filled with a vegan peppermint cream filling for the perfectly easy holiday cookie treat! I think these Chocolate Peppermint Cream Sandwich Cookies may just rank up there at the top of your list this holiday season!
Ingredients
Units
Scale
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
- pinch salt
- 1 cup vegan (non-dairy) butter
- 1/2 cup 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
Instructions
- 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 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 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.
- Split the cream filling into 2 bowls and add red food coloring to one bowl. Alternate spooning the filling into a piping bag (add a scoop of white then a scoop of red until all is in the bag).
- When the cookies are cool, pipe the cream onto the bottom of half the cookies then top with another cookie. Store in an airtight container on the counter (if they get too soft store them in the fridge).
Notes
**for dye-free you can use beet juice/powder in place of the red food coloring
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 0 hours