Peppermint Chocolate Sandwich Cookies

Serves 16 cookies
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Wheat
Dietary Oil Free, Vegan
Meal type Dessert
Occasion Christmas


  • 1/2 teaspoon peppermint extract


  • 1 banana, mashed
  • 1 cup raw agave syrup
  • 2 1/2 cups whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt


  • 1/2 cup powdered sugar
  • 1/2 cup coconut butter (Not coconut oil!)
  • 6 candy canes, crushed (About 1/2 cup.)


To make them even more decadent, dip them in melted chocolate! For a low fat option, skip the filling, add the crushed candy canes to the batter, and make single cookies instead.


1. Combine dry ingredients in a small bowl. Set aside.
2. Combine wet ingredients in a large bowl.
3. Add dry mixture to wet mixture and stir until combined.
4. Preheat oven to 350 degrees F.
5. Roll 1 tbsp of dough at a time into balls.
6. Place on parchment-lined cookie sheet.
7. Using the palm of your hand or a flat object like the bottom of a glass, press the balls into flat circles. Use cocoa powder to keep from sticking.
8. Bake for 10 minutes.
9. Let cool on a rack.
10. Meanwhile, beat the coconut butter and powdered sugar together with a hand mixer until fluffy.
11. Stir in the crushed candy canes.
12. Once the cookies are completely cool, spread 1 tbsp filling on the bottom of a cookie. Place another cookie on top of the filling to create a sandwich. Repeat for remainder of cookies.