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.
I must disclose that they were a sponsor for Nourished, but that isn’t why I’m sharing Swerve with you. I’m sharing it to give you a non-glycemic option for your diet. It’s a great product.
And now I can make a white icing. Which is a big bonus, too.
The food coloring is from Nature’s Flavors. All natural. I love this stuff! The Rainbow Pack has 5 colors – red, blue, yellow, green, and orange. Best of all, it only took 12 drops to get this fabulous green color. Some of the other natural food coloring I’ve tried takes 1/4 of the bottle.
So, get out those mixers. Let’s make some Chocolate Mint Sandwich Cookies
Anything special on your baking list this weekend?