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When I was a kid, I loved chocolate and mint. And, for some reason since I’ve been pregnant I find myself craving that old, familiar flavor pairing. It’s great no matter how you make it – in mint chocolate chip ice cream, in hot chocolate with peppermint sticks, or in Thin Mint cookies.
I decided on chocolate mint sandwich cookies in the shape of shamrocks to celebrate St. Patrick’s Day this weekend. Any other time of the year, I’d cut the cookies into circles and have some homemade chocolate mint Oreos.
These are the kind of sandwich cookies that you can bite into without worrying about your teeth. The secret ingredient is baking powder. It lightens the cookies just enough and creates the perfect bite.
I tried something a little different for the frosting – I used Swerve, which is made from erythritol. I know there are many, many people that read SS&GF and need a sweetener that’s non-glycemic. Honestly, I was a little hesitant to try any of the sugar alcohols. I had a bad experience years ago with a store-bought sugar-free product and have steered clear since. But, after getting to know the people at Swerve and trying some of gluten-free goodies made with their products I was darn impressed.
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© Amy Green for Simply Sugar & Gluten-Free, 2013. |
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