Imagine a chocolate cookie wrapped around a peppermint filling that is gluten free, sugar free and organic all together. Just sitting here writing this makes my mouth water.
The inspiration came to me when I saw a recipe for a peppermint patty – one of my favorite winter mints. But since we have left the sugar train behind how could I get this great mint and chocolate combination without the corn syrups?
The idea of a cookie with the same tastes seemed possible. So I worked through the ingredients and tried a couple of times to get this wonderful cookie. You get a moist chocolate cookie with a soft peppermint center. The taste is just like a peppermint patty but with a cookie texture plus the added benefit of sugar free and gluten free.
A great point to remember is that almond flour is so healthy for you. It contains lots of proteins and beneficial oils. It also is more filling than enriched flours that have very little nutritional value. Trust me, two cookies are all you can hold at a time so you won’t have a problem of overeating to satisfy the sweet tooth.
These are going to go great with the hot chocolate recipe I have been experimenting with. So grab your almond flour and let the cool breeze blow through you hair as you create this winter kissed treat.
Spread the frosting between two cookies. That’s it – so simple but oh so good.
Peppermint Patty Filling
- 1/2 cup unsalted organic butter
- 1/4 cup xylitol
- 1 tsp peppermint extract
- 2 Tbsp almond milk
- 1 tsp Vanilla
- pinch salt
Place xylitol in coffee grinder for 1 minute until powdered. Cream the butter in a small bowl until fluffy. Add xylitol and blend. Mix in peppermint, almond milk, vanilla and salt. Combine until smooth.
Yield: 24 cookie patties
TIP: I like these best at room temperature.
OK – have to admit that my husband said the photo looks like a hamburger. I have to agree and laugh because it’s so funny. But I guarantee that they will taste like a sweet chocolate treat – no moo here!