FRIENDS! I am so excited to share this post with you today! First and foremost, these Paleo Peppermint Sandwich Cookies might just be my new favorite Christmas treat, at least in the way of peppermint flavored sweets. But second, thanks to Sprouts Treat Exchange, you can also follow the links below to TWO other Paleo treats that I have no doubt you’ll love!
That’s right – a total of THREE Paleo recipes!
This is my third year participating in Sprouts Treat Exchange, and it’s become one of my favorite holiday traditions. Having a couple boxes of homemade goodies delivered to my door is pretty pretty amazing! Having access to the recipes is even better!
I shipped out my Paleo Peppermint Sandwich Cookies to Cheryl with Pook’s Pantry and Caroline with Olive You Whole and had the pleasure of receiving their Paleo Rum Balls and Paleo Molasses Cookies. So yummy and so fun! I can’t wait to see both recipes and see how Carolyn managed to get her Paleo Molasses Cookies to be so soft and moist!
For the dark chocolate crispy cookies, I used a combination of almond flour, tapioca starch, and cacao powder, paired with grass fed butter and coconut sugar. I shopped Sprouts bulk bins for the almond flour and tapioca starch. This is one of my favorite ways to save money as I can buy as little or as much I need. And the bulk bins are replenished frequently, so ingredients are always fresh!
Which is huge when it comes to baking and/or gifting. I LOVE using small scoops of several of their treats for stocking stuffers – the chocolate and holiday treats do not disappoint! My mother in law loves their lemon covered almonds, while my dad’s favorites are the chocolate covered cherries, and Josh prefers the Australian licorice. It’s so easy to get a small scoop of each without blowing the budget!
TOP FAVORITE THINGS ABOUT SPROUT’S BULK BINS:
- Always fresh
- I can get as much or as little as I need
- The simple plastic bags cut down on all the packaging waste
- Incredible variety with their sweet treats, which make for great stocking stuffers!
Okay – back to these cookies, I’m easily sidetracked by my love for the bulk bins! 😂 The key to getting these chocolate cookies good and crunchy, is to roll the cookie dough nice and thin. I rolled mine out so it was about 1/16″ – 1/8″ thick. After they bake for 8 minutes, let them fully cool and they’ll crisp up beautifully.
The grass fed butter based filling with peppermint flavor is perhaps the best part about these sandwich cookies. Yes, the thin chocolate cookies are seriously tasty on their own. And you’ll likely pop a few in your mouth while you’re letting them cool. But add in the peppermint filling and they’re immediately festive and all around irresistible. It’s a good thing they’re small because I definitely didn’t stop at one, or two for that matter.🙈
If you or your family needs to stick to gluten-free treats this holiday season, or you’re looking for a new cookie recipe this year, try these Paleo Peppermint Sandwich Cookies! Then let me know if you love them as much as we did!
To check out the recipe I shared the last two years for the Sprouts Treat Exchange, click here and here!
Paleo Peppermint Sandwich Cookies
Ingredients
- 1 cup +2 tbsp almond flour
- 1/2 cup tapioca starch
- 6 tbsp cacao powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 6 tbsp Vital Farms Grass Fed butter melted
- 6 tbsp coconut sugar ground in food processor to make extra fine
- 1 tsp vanilla
- FILLING:
- 6 tbsp Vital Farms Grass Fed butter
- 7 tbsp Swerve confectioners
- 2 tbsp arrowroot starch
- 1 tbsp honey
- 1 tsp vanilla extract
- 1/8 tsp peppermint extract
- Watkins Natural Food Coloring
Instructions
- Preheat Oven to 350 degrees.
- Add 1 cup 2 tbsp almond flour, 1/2 cup tapioca starch, 6 tbsp cacao powder, 3/4 tsp baking soda, and 1/2 tsp sea salt in large bowl. Whisk together.
- Melt 6 tbsp grass fed butter in a small bowl, add 6 tbsp coconut sugar and 1 tsp vanilla, stir until well mixed.
- Stir melted butter mixture into almond flour mixture until a dough is formed. You may have to use your hands at the end to finish mixing it. Roll dough in a large ball.
- Line a large, flat surface with parchment paper, put ball of dough on parchment paper, top with another layer of parchment paper, and use rolling pin to roll dough out into 1/16-1/18 thickness. Use a small round cookie cutter (about 1.5”) and cut out small cookies.
- Line baking sheet with parchment paper and bake 8 minutes. Remove from oven and allow to cool 10 minutes before trying to remove to a cooling rack. If you try to move the cookies right away they’ll likely fall apart. Once cooled, they are sturdy and hold together well.
- Repeat process with remaining dough until all dough is used.
- Add softened grass fed butter to mixing bowl along with vanilla and peppermint extract. Mix on medium unit butter is creamy, add in arrow root starch, swerve sweetener and honey.
Notes
This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!