Peppermint Cream Sandwich Cookies

I have spent the last few weeks recreating some of my favorite Christmas cookie recipes into healthier versions & I have LOVED every second of it! 

The result has been several cookies everyday for my family and I. Cookies for breakfast? What the heck, its Christmas! 

Its hard to pick a favorite because they are all SO GOOD but I think this one is my personal favorite! This cookie is like a 3 for 1… two delicious chocolate cookies sandwiched between peppermint cream? I mean you CANNOT go wrong! 

Ingredients for Cookies: 

• 1/4 cup all purpose flour 
• 1/4 cup cocoa powder 
• 3 TBSP maple syrup 
• 2 TBSP creamy peanut butter 
• 1/4 tsp baking powder 
• 1 TBSP melted coconut oil 

Ingredients for Filling: 

•  2 TBSP light cream cheese 
• 3 TBSP powdered sugar 
• 5 crushed up mini candy canes (reserve 2 for rolling the cream around the cookie) 

Directions: 

1. Set oven to 350 degrees 

2. Combine your coconut oil, maple syrup & peanut butter. 

3. Then mix in your dry ingredients until a dough begins to form. The dough will be sticky, but should not be too sticky to handle. If too sticky, add in a little bit more flour. 

4. Roll out dough and use a small circle cookie cutter or any small cap, top, etc. you have to cut out a circular shape. Recipe will yield around 12 cookies. 

5. Bake cookies for 7 minutes. 

6. While cookies are baking, make your cream filling by mixing powdered sugar with cream cheese and 3 crushed candy canes. 

7. Crush additional candy canes and set to the side. 

8. Once cookies are finished cooking, add cream to one cookie and sandwich it with another cookie. A little bit of cream should surround the outside of the cookie which you can roll into the additional crushed candy canes for an extra bit of peppermint! 

9. ENJOY!