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.

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These peppermint fudge topped shortbread cookie bars turned out awesome! Fudgy, chewy, pepperminty, buttery, sweet, and decadent.

INGREDIENTS

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Combine softened butter, honey, egg, and vanilla extract in a stand mixer on low to medium speed until well mixed.

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Turn the mixer to low and slowly add the coconut flour.

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Once the dough comes together, turn off the mixer and spoon the mixture into the baking dish.

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With slightly damp hands, press cookie dough into the baking dish. Bake for 12–17 minutes until the sides start to turn golden.

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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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