When I was a kid, I loved chocolate and mint. And, for some reason since I’ve been pregnant I find myself craving that old, familiar flavor pairing. It’s great no matter how you make it – in mint chocolate chip ice cream, in hot chocolate with peppermint sticks, or in Thin Mint cookies.
I decided on chocolate mint sandwich cookies in the shape of shamrocks to celebrate St. Patrick’s Day this weekend. Any other time of the year, I’d cut the cookies into circles and have some homemade chocolate mint Oreos.
These are the kind of sandwich cookies that you can bite into without worrying about your teeth. The secret ingredient is baking powder. It lightens the cookies just enough and creates the perfect bite.
I tried something a little different for the frosting – I used Swerve, which is made from erythritol. I know there are many, many people that read SS&GF and need a sweetener that’s non-glycemic. Honestly, I was a little hesitant to try any of the sugar alcohols. I had a bad experience years ago with a store-bought sugar-free product and have steered clear since. But, after getting to know the people at Swerve and trying some of gluten-free goodies made with their products I was darn impressed.
I must disclose that they were a sponsor for Nourished, but that isn’t why I’m sharing Swerve with you. I’m sharing it to give you a non-glycemic option for your diet. It’s a great product.
And now I can make a white icing. Which is a big bonus, too.
The food coloring is from Nature’s Flavors. All natural. I love this stuff! The Rainbow Pack has 5 colors – red, blue, yellow, green, and orange. Best of all, it only took 12 drops to get this fabulous green color. Some of the other natural food coloring I’ve tried takes 1/4 of the bottle.
So, get out those mixers. Let’s make some Chocolate Mint Sandwich Cookies
Anything special on your baking list this weekend?
A chocolate mint sandwich cookie with a texture soft enough to bite into.
- 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
- 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)
- 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.
- 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.
- Sift together the cocoa powder, garbanzo-fava bean flour, sorghum flour, tapioca flour, baking powder, xanthan gum, and salt.
- Add the flour mixture to the butter mixture in one addition and mix until combined.
- Divide the dough in half, wrap each half in waxed paper, and refrigerate for 30 - 45 minutes.
- Preheat the oven to 350 degrees F. Line two baking sheets with silpats or parchment paper.
- 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.
- 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.
- Beat the coconut oil on medium-high until light.
- 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.
- Stir in the mint (use the full teaspoon for a stronger mint flavor) and the natural green food coloring.
- 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.
- Store at room temperature.
To make powdered coconut palm sugar, put 1 cup coconut palm sugar and 1 tablespoon corn starch in a blender and whirl on high until finely powdered. I use my VitaMix for this and it works beautifully.
When piping frosting made from coconut oil, keep in mind that coconut oil has a low melting point. The heat from your hand is enough to quickly turn the oil from a solid to a liquid. Don't fill your pastry bag too full and work quickly. If necessary, empty your bag, mix with the other frosting, and start again. Or, pop the pastry bag into the refrigerator for a few minutes when you notice it starting to melt.
If you make the frosting ahead of time or if it sits for a period of time, you might need to stir in a little water to get it back to the appropriate consistency. It thickens as it sits.