SS&GF: Simply Sugar and Gluten Free

Ingredients

For the cookies:
• 1/2 cup dairy-free buttery spread, such as Earth Balance
• 1/2 cup non-hydrogenated vegetable shortening, such as Spectrum
• 2/3 cup powdered palm sugar (see note below)
• 2 large eggs
• 2 teaspoons vanilla extract (I used my homemade vanilla)
• 3/4 cup cooca powder
• 2/3 cup garbanzo-fava bean flour
• 2/3 cup sorghum flour
• 2/3 cup tapioca flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon xanthan gum
• 1/4 teaspoon kosher salt
For the mint filling:
• 1/2 cup coconut oil
• 1 1/4 to 1 1/2 cups powdered erythritol (I used Swerve)
• 2 to 4 teaspoons water, or as needed
• 3/4 - 1 teaspoon mint extract
• 10 - 12 drops natural green food coloring (I used Nature's Flavors)

Instructions

Make the cookies:
1. Beat the dairy-free butter and vegetable shortening together on medium speed. Add the powdered palm sugar and beat until light, scraping down the bowl as needed.
2. Add the eggs one at a time, mixing the first egg until fully incorporated before adding the second. When the second egg is fully incorporated, add the vanilla.
3. Sift together the cocoa powder, garbanzo-fava bean flour, sorghum flour, tapioca flour, baking powder, xanthan gum, and salt.
4. Add the flour mixture to the butter mixture in one addition and mix until combined.
5. Divide the dough in half, wrap each half in waxed paper, and refrigerate for 30 - 45 minutes.
6. Preheat the oven to 350 degrees F. Line two baking sheets with silpats or parchment paper.
7. Roll half of the dough out so it is between 1/8” and 1/4” inch thick. Use a 3-inch shamrock-shaped (or your preferred shape) cookie cutter to cut the cookies, rolling the scraps out until all the dough is used. Transfer to prepared baking sheets.
8. Bake for 6 - 8 minutes until cookies are set. Let cool for several minutes on the cookie sheet and then transfer to a wire rack to cool completely. Repeat with remaining dough.
Make the mint filling:
9. Beat the coconut oil on medium-high until light.
10. Add the powdered erythritol 1/4 cup at a time, mixing until combined. If the frosting becomes to thick or clumpy, add a little water 1/2 teaspoon at a time, until the desired consistency is achieved. The frosting should be thick but still spreadable.
11. Stir in the mint (use the full teaspoon for a stronger mint flavor) and the natural green food coloring.
Assemble the cookies:
12. Spread the mint filling on the back of a cookie. Place another cookie on top. I piped the filling on using a Wilton #6 tip and then sandwiched it with a second cookie.
13. Store at room temperature.

Notes