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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.
Course Dessert
Keyword fudge cookie bars
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 9
Calories 357kcal
Author Amy K


Shortbread Cookies

For Fudge

  • 1/2 cup cocoa powder
  • 1/2 cup coconut oil
  • 1/4 cup dark chocolate chips
  • 1/4 cup honey or maple syrup
  • 1/4 cup nut or seed butter I used sunflower seed butter
  • 1 tsp vanilla extract
  • 1.5 tsp peppermint extract
  • Dash of salt


Cookie Directions

  • Preheat oven to 350. Thoroughly grease (I used some coconut oil) an 8x8 or 8x6 pan.
  • Combine softened butter, honey, egg, and vanilla extract in a stand mixer on low to medium speed until well mixed.
  • Turn mixer to low and slowly add coconut flour.
  • Once the dough comes together, turn off the mixer and spoon mixture into baking dish.
  • With slightly damp hands, press cookie dough into baking dish. Bake for 12-17 minutes until the sides start to turn golden.
  • Allow to cool.

Fudge Directions

  • While cookies are baking, combine coconut oil, cocoa powder, chocolate chips, honey or maple syrup, and nut or seed butter into a medium saucepan.
  • Turn heat to medium-low and allow to melt, mixing frequently (make sure that seed butter dissolves).
  • Once combined and melted, take off of heat and add vanilla and peppermint extract. Combine well.
  • Pour fudge over shortbread cookies and place in the fridge until firm. Should take about 30-60 minutes.
  • Cut and enjoy. Try not to eat them all yourself.


It is easier to cut if you use a knife that is dipped in warm water.
Before serving, you can let them sit for a few minutes so they are a little softer.


Serving: 1g | Calories: 357kcal | Carbohydrates: 23g | Protein: 4g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 45mg | Sodium: 118mg | Potassium: 121mg | Fiber: 4g | Sugar: 14g | Vitamin A: 340IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1.4mg