Peppermint Brownie Cookie Sandwiches

No ratings yet

Peppermint Brownie Cookie Sandwiches

Let's get merry and bright with a batch of these festive peppermint brownie cookie sandwiches! Think two fudgy yet crispy brownie-style cookies with a light and creamy peppermint flavored whipped filling. You'll get a healthy dose of chocolate with hints of candy cane in every bite - so basically like you're the north pole. They make the perfect holiday treats!

Prep Time15

Cook Time10

Total Time25

Course: Cookies

Cuisine: American

Keyword: brownie sandwiches, gluten-free christmas cookies, peppermint brownie sandwich cookies, sandwich cookie recipe

Servings: Sandwich Cookies

Calories: 164kcal

Author: Ansley Beutler

Ingredients

For the cookies

1 cup chocolate chips
2 tablespoon coconut oil
2 eggs
⅔ cup coconut sugar
1 teaspoon vanilla
¼ cup almond flour
2 tablespoon cacao
1 teaspoon baking powder

For the filling

1 5.4- oz can Native Forest's Unsweetened Coconut Cream chilled in the fridge overnight
2 tablespoon maple syrup optional, if desired
⅛ teaspoon peppermint extract
⅓ cup crushed candy canes omit these to make paleo-friendly

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 350 F. Melt the chocolate and coconut oil in a pot on the stove over medium-low heat. Stir until the consistency is thin and runny. Remove from heat and let cool.
1 cup chocolate chips, 2 tablespoon coconut oil
Meanwhile, beat the eggs. coconut sugar, and vanilla in a stand mixer or with a hand mixer until bubbles begin to form at the top. Fold in the melted chocolate. Add the almond flour, cacao powder, and baking powder and fold to incorporate.
2 eggs, ⅔ cup coconut sugar, 1 teaspoon vanilla, ¼ cup almond flour, 2 tablespoon cacao, 1 teaspoon baking powder
Using a small cookie scoop or a tablespoon measuring spoon, place dollops of the batter on a baking sheet lined with parchment paper. Bake in the oven for 12 - 14 minutes. Let cool.
Make the filling by beating the Native Forest's Unsweetened Coconut Cream with a hand mixer until it is thick and creamy and has doubled in size. Add the maple syrup and peppermint extract and continue to whip with the hand mixer. Fold in the crushed candy canes.
1 5.4- oz can Native Forest's Unsweetened Coconut Cream, 2 tablespoon maple syrup, ⅛ teaspoon peppermint extract, ⅓ cup crushed candy canes
Spoon a dollop of the whipped filling onto the bottom of one brownie cookie. Place another brownie cookie on top to create a sandwich. Repeat with remaining cookies. Enjoy immediately or store in the fridge in an airtight container.

Nutrition