Chocolate Peppermint Cookie Bars

by Kate on December 5, 2012

Chocolate Peppermint Cookie Bars

This cookie recipe turned out better than I could have imagined!  I think I have become slightly addicted to them…hence eating them as part of my breakfast and lunch today!  They are basically sugar free, but still, it’s time to give the rest away before I eat the entire pan!  ‘Tis the season!!!

The bottom of these remind me of an Oreo like cookie.  I made them to be more like a crust rather than a soft cookie.  If you prefer soft, even though I think the way they are is amazing, you could probably add an egg to the recipe and a bit of baking soda.  This has given me a couple of other ideas of bars to make, so expect another one this month!

As you can see the candy on top isn’t a bright red like traditional peppermint candies.  Well, that’s what happens when things are colored naturally and not with RED #40!  I found these candy canes at Whole Foods, yes they have cane sugar, but at least they don’t have high fructose corn syrup and red dye!  You could certainly leave the candy off, but it does add some crunch and additional peppermint flavor.  The red, or should I say pink frosting color is also natural and I will share my trick below!  I have a special ingredient for green as well that will be revealed in my Sugar Cookie Recipe!!!

Recipe: Chocolate Peppermint Cookie Bars

Ingredients

Cookie

Frosting

  • 1 cup powdered sweetener* (I used Swerve Confectioners for sugar free option)
  • 2 tbsp coconut cream (the cream that rises to the top of a can of full fat coconut milk when it is refrigerated)
  • 2 tbsp full fat coconut milk (shake the remaining can of milk and use two additional tablespoons)
  • 2 tbsp grass-fed butter**
  • 1/2 tsp peppermint flavor
  • 1 small beet root
  • 4 natural candy canes, crushed (optional)

Instructions

Cookie

  1. Mix the melted butter/oil with the vanilla
  2. Combine the flour, cocoa, salt and sweetener
  3. Add the dry ingredients to the wet and stir until combined
  4. Press the batter into an 8×8 greased pan
  5. Bake at 350 for 25 minutes
  6. Let cool completely

Frosting

  1. Place the butter and sweetener in a pan on medium heat until butter starts to melt. Remove from heat and stir well
  2. Pour the mixture into a Vitamix or blender with the coconut cream, coconut milk and peppermint flavoring. Blend until smooth
  3. Peel the small beet root and place in a saucepan with about 2 tbsp water and cook over medium heat until the water is red.
  4. Pour some of the red water into your frosting and stir until desired color is reached.
  5. Place the frosting in the refrigerator to set if it’s runny
  6. Once the cookie has cooled, spread the frosting evenly and sprinkle the crushed candy over the wet frosting
  7. Place in the frig to let the frosting set.
  8. Store in the refrigerator (I think these taste best straight out of the refrigerator!)

Quick notes

*You can powder any sweetener by placing it in a coffee grinder or in a blender. The frosting will be grainy if you skip this step and that may not bother you.

**You may be able to use 2 additional tablespoons of coconut cream instead of butter in the  frosting.  I haven’t tried it but it should work.  It may just make it more coconuty and more peppermint extract may be needed.

Variations

For those that do not like peppermint, try any other flavor extract or simply use vanilla.  Add 1/4 tsp to start in case it’s a stronger extract.

Snow is headed our direction and I think these would be delicious served with some Dairy Free Hot Chocolate!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Pin It
Be Sociable, Share!

{ 6 comments… read them below or add one }

Kelly December 5, 2012 at 10:21 pm

This looks DANGEROUS! I’m bookmarking right now. Thanks!

Reply

Kate December 5, 2012 at 10:24 pm

If you make them with Swerve, they aren’t so dangerous!! They are darn good though!!!

Reply

kim@hungryhealthygirl December 10, 2012 at 1:12 pm

Wow….these look like the perfect holiday treat! Love the way that you healthified them!

Reply

Kate December 10, 2012 at 6:54 pm

They are delicious!!!!

Reply

Carolyn December 19, 2013 at 1:42 am

Hi Kate, this is Carolyn from All Day I Dream About Food. I’d love to include these in a round up I am doing for A Sweet Life diabetes magazine (just photo and a link back to you). thanks!

Reply

Kate December 19, 2013 at 1:57 am

Hi Carolyn! That would be awesome, thanks so much! Do you need anything from me or are you good?

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: