Hello, besties!
Samahan niyo kaming salubungin ang Pasko with our new recipe: Sugar-free White Chocolate Peppermint Sugar Cookie Bars. Basta #SweetButHealthy, Sweet Best yan. Enjoy!
INGREDIENTS:
For The Cookies
1/2 Cup Baking Essentials Coconut Flour
1 tsp Baking Powder
2 Tbsp Collagen Peptides
1/2 Cup Butter, softened (1 Stick)
1 oz Cream Cheese, softened
1/2 Cup Sweet Best Erythritol
1 Large Egg, room temp
2 tsp Vanilla
1/4 tsp Salt
For The Frosting
1/2 Cup Butter, softened (1 Stick)
1 Cup Sweet Best Erythritol
1 tsp Vanilla
1/4 tsp Peppermint Extract
Pinch Salt
2 oz Cocoa Butter, melted
1/4 Cup Alaska Crema All-Purpose Cream
INSTRUCTIONS:
To Make The Cookies
1. Preheat the oven to 325 degrees F.
2. Grease an 8-inch square baking pan and line with parchment.
3. In a small bowl, combine the coconut flour, baking powder, and collagen and set aside. Sift the coconut flour if it’s clumpy.
4. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, and erythritol.
5. Add the egg to the butter mixture and beat until combined, scraping the bowl down with a rubber spatula as needed.
6. Add the vanilla and salt and beat to combine.
7. Add the coconut flour mixture to the butter mixture and beat until fully incorporated, scraping the bowl down as needed.
8. Spread the cookie dough evenly in the prepared pan.
9. Bake the cookies at 325 degrees F for 18-20 minutes, until the center is set and the edges begin to brown.
10. Allow the cookies to cool in the pan (coconut flour cookies are sturdier when cool).
To Make The Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and erythritol until light and fluffy (if the erythritol is clumpy, sift it as you dump it into the bowl). At first, the mixture will seem dry and then it will smooth out and become creamy as you continue mixing.
2. Add the extracts, salt, and cocoa butter, beating to combine after each addition. Scrape the bowl down with a rubber spatula as needed.
3. Add the heavy cream powder and beat until light and fluffy.
To Finish The Cookies
1. Once the cookies have completely cooled, use an offset spatula to spread the white chocolate peppermint frosting evenly over the top.
2. Use the parchment lining the pan to pop the cookies out and transfer them to a cutting board. Slice the cookies into 16 squares. Sprinkle the bars with homemade keto sugar free sprinkles in holiday colors.
3. Store in an airtight container. If stacking the cookies, place a piece of parchment between layers.
