Chocolate Peppermint Sandwich Cookies (Dairy/Grain Free)

Cashew buttercream instructions:

In a blender, blend the cashews and honey until it forms a very smooth paste. This will be quite easy if you have a high powered blender like a Vitamix.

If you have a regular blender (like me), you will need to stop often and stir the mixture. You can add a bit of the water if you must. Otherwise save the water for later. That way you will have better control of the filling consistency.

When it is ready (smooth and creamy), transfer the cashew mixture to a medium sized bowl. Add the softened coconut butter to the cashew mixture, then whip it until combined and smooth.

Stir in the vanilla and peppermint extracts. At this point check to see if the filling tastes right for you. If needed add a little more of the extracts, honey or even cashew butter. You can then add more water if needed for a smoother consistency.

Filling can be stored up to 3 days in an airtight container. Let it soften at room temperature for about 15 minutes before working with it.

For the cookies:

In a large bowl, combine the almond flour, cocoa, baking soda, and salt. Set aside.

In a separate bowl, combine the coconut oil, honey, vanilla extract and peppermint extract.

Stir the wet ingredients into the almond flour mixture. Scoop out the dough with a half Tablespoon sized scoop and make little balls. Alternatively you could put the dough into a pastry bag fitted with a 1/2 inch tip and pipe it out into 3/4 inch rounds.

Place them cookies on a Silpat or parchment paper covered baking sheet at least 1 1/2- 2 inches apart. Flatten slightly (and I mean slightly) with you your thumb or finger. You want a uniform look. The cookies will spread out some while baking.

If you want a thinner cookie, just flatten them a little more (we call these ‘thin mints’). I like mine small and fat though, so they are reminiscent of French Macarons.

Bake at 350 degrees F for 7-8 minutes.

Cool completely before piping the mint filling onto the bottom of half of the cookies. Then sandwich another like sized cookie onto the other side of the filling.

Makes about 1 dozen sandwich cookies. Of course this depends on the size of cookie you make. Recipe doubles easily.

Assembling instructions:

Put the filling into a pastry bag fitted with a 1/2 inch plain round tip. Alternatively you could use a Ziplock bag, cutting a hole into one of the corners for piping.

Pipe a mound of filling into the center of the bottom of a cookie. If the cookies are larger, you may need to apply the filling in a spiral pattern. Place the matching cookie on top, press down just enough to get the filling to spread out to the edge of the cookie. Smooth the edges if needed.

Chill the cookies. Store in an airtight container in the fridge. Be sure the container is airtight though—or your cookies will taste like ‘refrigerator’ Serve while still slightly chilled.