Let’s carry the flavors of the holidays into the New Year because a) COVID times and b) healthy chocolate peppermint cookies should be a year-long thing!
Made with unrefined ingredients, and plenty of chocolate, these brownie meets cookie meets hot cocoa treats are an indulgent homemade treat during the Christmas season and beyond!
I must say, staring out into the icy snow, there’s nothing better than a homemade Peppermint Hot Chocolate Sandwich Cookie + Mug of Hot Cocoa to keep me warm + cozy in the midst of winter! 😻
P.S. For less preparation time, feel free to bake them in bar form (I recommend at 4×6 pan), frost and slice!
Peppermint Hot Chocolate Sandwich Cookies (GF, Vegan)
1/2 c coconut sugar
3 tbsp melted vegan butter
1/4 c almond or cashew butter
1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)
1/2 c GF flour
2 tbsp Dutch cocoa
2 tbsp @coconut.cloud peppermint hot cocoa powder or additional Dutch cocoa
1/4 c oat flour
1/4 tsp baking soda
1/4 tsp baking powder
2 tbsp maple syrup
1 tbsp nut milk
Heaping tsp cinnamon
1 tsp vanilla
1/4 tsp sea salt
Cacao nibs and/or dark chocolate chips, for stirring in
3 tbsp coconut butter
2 tbsp almond or coconut milk
3 tbsp vanilla non-dairy yogurt
Optional: 2-3 tsp monk fruit or a drop of stevia
For the cookies, combine the first 4 ingredients in a bowl and beat with an electric mixer until smooth.
Combine the remaining ingredients in a large bowl.
Stir the wet into the dry.
Add your chocolate!
Using a tablespoon, scoop into balls and flatten slightly.
Bake at 350 for 10-12 minutes or until the centers are puffy but not quite set.
Cool to room temperature.
Combine the frosting ingredients in a saucepan and melt over low heat until smooth and creamy.
Refrigerate frosting for 2-3 hours.
Spread the flat side of half the cookies with 1-2 tsp frosting then top with remaining cookies to create a sandwich.