Paleo, vegan option, dairy-free, grain-free
Tis the season! The holidays are in full swing in my household, presents are wrapped and under the tree, decorations are all up, and Christmas carols are playing on repeat. There is nothing like Christmas baking to bring the holiday spirit together. This recipe is a spin on my Mama's classic recipe that was a childhood favourite. I'm pretty darn pleased with myself that I was able to recreate a healthier version of it without comprising on the flavours.
I mean, chocolate + mint, it's a match made in heaven! Plus with the cute little Christmas cut outs it makes for a festive treat. What I love most about this recipe is that it's egg-free but still has a great cookie texture. It can be challenging to get a cookie recipe right without eggs. I usually make these with butter but they also turn out great if you're using coconut oil to keep it fully dairy-free or you're making these for the vegan in your life. You can also substitute the honey for maple syrup in the icing if you or someone you know doesn't eat honey. I prefer to use honey as it's a thicker consistency for the frosting but maple syrup will work just fine!
In a medium mixing bowl, combine all cookie ingredients and mix until fully combined and smooth. Cover mixture and place in the fridge to set for 1 hour.
For the icing, combine all ingredients except your colouring into a high speed blender. Blend on high until smooth. You will need to use a tamper to assist in the process or stop and scrape down the side occasionally. Transfer to a bowl and add the spirulina or chlorophyll a tiny bit at time until your desired colour is achieved. Note that the frosting will get slightly darker as it sits. Cover the bowl and place in the fridge for 1 hour. The longer is sit in the fridge the thicker it will get.
Preheat oven to 350°. Once your dough is chilled, remove for the fridge and roll out with a rolling pin. I prefer to place the dough between two sheets of parchment to make a super easy clean up. Using your favourite cookie cutter cut out your cookies and place on a parchment lined baking sheet. Note: make sure that you have an even number of each cookie shape as you'll be making little cookie sandwiches with them. Bake them for 8 minutes and set on a cooling rack. Once fully cooled you are ready to make your cookie sandwiches. If you're not into all that rolling and cutting, then you can simple roll the dough into 1/2 inch balls and flatten on the cookie baking sheet. No fuss, no muss!
Remove frosting from the fridge. You can either spread the frosting with a knife and sandwich your cookies together or place the frosting in a icing bag (or ziplock baggie and cut a small hole in the corner) and use that to spread your frosting. I prefer to use the icing bag or ziplock baggie as I find it's easier to evenly spread the frosting and it looks a little nicer too. Once you've made all your cookie sandwiches, store in the fridge until ready to enjoy!
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