Grain Free Mint Creme Chocolate Sandwich Cookies (Paleo, Grain-free, Dairy Free)
After a hiatus, I am back and have lots of projects in the works. I could not get back into the swing of things after the holidays! It seems like this winter is dragging on, and I’m just in Tennessee. I feel for all of you that live in the -10 degree and less zones. I will be drinking hot tea and thinking of you.
Girl Scout cookies rolled out this week in our region, and I used to love Thin Mints. Now that those are out of my world, I wanted to create a minty-cool treat to beat the winter woes and make me not so jealous of the “I ate a whole sleeve of Thin Mints!” posts on Facebook that start popping up around GS cookie season. Yes, I get jealous of those posts, I sometimes miss the days of main-lining a box of Thin Mints. Anyone else?
These cookies are so good because they are crisp with a slight chewy texture, and stay crunchy if kept in the fridge or freezer. They can be made with or without dairy depending on your needs. A great addition for a small treat for lunch boxes of the young and old alike. What are you all craving this time of year?
Chocolate Cookie Wafers
- 1 1/2 cup almond flour
- 2/3 cup coconut flour (my favorite here)
- 3 tbsp tapioca flour (where to buy)
- 1 cup cocoa powder (my favorite here)
- 1 tsp gluten-free baking soda
- 1 tsp sea salt
- 1 1/2 cups coconut sugar (where to buy)
- 2 whole pastured eggs, lightly beaten (find soy free here)
- 2/3 cup ghee, butter, or coconut oil, melted (where to buy)
- 3/4 cup coconut butter, softened (my favorite here)
- 1/3 cup maple syrup
- 2 tbsp butter, ghee, or coconut oil, softened
- 1/2 tsp vanilla
- 1 tbsp. peppermint extract (where to buy)
- Preheat oven to 375. Combine all of the dry ingredients and remove lumps with a spatula or whisk, use a sifter if needed.
- Add the lightly beaten eggs and butter and mix well, the cookie dough will be very thick.
- Drop the cookie dough onto wax paper or parchment paper and shape into a long log, about 2 inches in diameter. Wrap in the wax paper and put in freezer for at least 2 hours. If log is too long for your freezer, cut in half into two logs.
- While the cookie dough hardens, make the mint creme. Mix all of the ingredients together in a small bowl and set aside for filling cookies.
- Take cookie dough log out of freezer, and with a sharp knife, cut the cookie log into thin slices, about 1/8 or 1/6 of an inch. Place on parchment lined cookie sheet.
- Bake in the over for 10 minutes, rotate the cookie sheet after 5 minutes. Baking times may differ depending on thickness of cookies, they cook very fast, be careful not to burn. Cool on a wire rack or transfer the parchment paper with cookies on it to a cooler surface. Cool completely before adding creme.
- Spoon half a tablespoon of creme on each cookie wafer and top with another. They are crunchy, but will soften if stored overnight in a closed container. Store in fridge or freezer for a crunchy, cool treat anytime.