Peppermint Fudge Topped Shortbread Cookie Bars
Buttery shortbread cookies are topped with decadent peppermint fudge to create the ultimate Christmas dessert that is grain, gluten, and refined sugar-free.
These peppermint fudge topped shortbread cookie bars turned out awesome! Fudgy, chewy, pepperminty, buttery, sweet, and decadent.
- Coconut flour - Butter - Honey - Egg - Vanilla extract - Cocoa powder - Coconut oil - Chocolate chips - Peppermint extract
Combine softened butter, honey, egg, and vanilla extract in a stand mixer on low to medium speed until well mixed.
Turn the mixer to low and slowly add the coconut flour.
Once the dough comes together, turn off the mixer and spoon the mixture into the baking dish.
With slightly damp hands, press cookie dough into the baking dish. Bake for 12–17 minutes until the sides start to turn golden.
While cookies are baking, combine coconut oil, cocoa powder, chocolate chips, honey or maple syrup, and nut or seed butter in a medium saucepan.
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