Vegan Chocolate Peppermint Cream Sandwich Cookies

Made with Let’s Do Organic Coconut Flour and Tapioca Starch by @healthylittlevittles 

These cookies are vegan, gluten-free, grain-free and nut-free!

Perfect for the holidays, with a soft chocolate cookie sandwiched between peppermint cream filling.

The dreamy creamy peppermint cream filling is made dairy-free with vegan butter and vegetable shortening.

Chocolate + peppermint = a match made in heaven!

These cookies come to life with Let’s Do Organic Coconut Flour and Tapioca Starch, making them both gluten-free and grain-free. Score!

Soft Chocolate Cookies

• 1 cup Let’s Do Organic Coconut Flour
• 1/2 cup Let’s Do Organic Tapioca Starch
• 1 cup coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder
• pinch salt
• 2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
• 1 cup vegan (non-dairy) butter
• 1/2 pure pumpkin puree
• 1/4 cup sunflower seed butter
• 1 teaspoon pure vanilla extract

Peppermint Cream Filling

• 1/2 cup vegan shortening (vegetable shortening)
• 1/2 cup vegan (non-dairy) butter, softened
• 2 cups organic powdered sugar
• 1/2-1 teaspoon pure peppermint extract
• red food coloring, if desired or you can use beetroot powder for dye-free

  Instructions
  Heat oven to 375°F. Make your flax eggs by combining the flaxseed meal and water and letting it sit for a few minutes until it “gels up”. In a large bowl, whisk together the coconut flour, tapioca flour, baking soda, baking powder, cocoa powder and salt and set aside. In a separate large bowl beat the butter, nut/seed butter, vanilla, and coconut sugar with an electric mixer on medium speed, scraping bowl occasionally, until well blended. Then, beat in the pumpkin and flax eggs until well mixed. On low speed, beat in the flour mixture until well combined. Lay out macaron baking mats (if using) onto baking sheets (you’ll need 2, but you can eyeball your cookies instead, just note you may have less cookies). Roll 1 tablespoon of cookie batter in your hand until smooth and then press them out into circles, not too flat. Bake 10-12 minutes and let them cool while you make the peppermint cream filling.

  In your stand mixer (or alternatively using a hand blender) beat the softened butter and shortening on low speed until creamy. Add 1/2 teaspoon of peppermint extract, to taste then slowly add the powdered sugar, and whip until well combined. Split the cream filling into 2 bowls and add red food coloring to one bowl. Alternate spooning the filling into a piping bag (add a scoop of white then a scoop of red until all is in the bag). When the cookies are cool, pipe the cream onto the bottom of half the cookies then top with another cookie. Store in an airtight container on the counter (if they get too soft store them in the fridge).