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

Ingredients

  • 1/2 teaspoon peppermint extract

Cookies

  • 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

Filling

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

Note

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.

Directions

Cookies
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.
Filling
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.