These Gluten Free Sugar Cookie Tarts are easy to make and are filled with healthy peppermint truffle centers! A pretty dessert that is perfect for Christmas!
Tell me something GOOOOOOOD
Tell me that you LOVEEEE ME.
Man, why doesn’t the internetz have emojis like Instagram or Facebook. Then I could put little musically notes in there so you would know I was singing to you, and not trying to force you to tell me that you love me.
Internet land: Making Taylor look desperate one lack of emoji at a time.
I do, in fact, have something really good to tell you today. You want to know what it is?
IT’S ONLY 2 WEEKS UNTIL MY DOGS BIRTHDAY. Which also happens to be Christmas Eve.
PSYCH! You thought I was going to tell you about Crunchy, buttery, sweet sugar cookie tarts made out of super-easy gluten free sugar cookie dough, and then filled with the creamiest, richest and decadent-est (word?) healthy chocolate truffle filling that ever happened to your FACE.
Well, I just did. So, you were right.
HOW-EV-ER, it is my dogs second birthday on Christmas Eve. I did think about giving her a tart instead of a gluten free chocolate cake. Err…kibbles.
But, then I would have to share.
It also might kill her.
I’m still more worried about the sharing aspect though.
When it comes to delicious in the form of sugar cookie tarts, I want them all for myself. None for the dog. None for the Huberoni. All for me. MINE. NOT YOURS.
Hello, I’m Taylor and I like to take naps and paint with my fingers because I’m still in Kindergarten.
Now. Can we chat about things? And by things I mean “why are gluten free sugar cookie recipes SO amazing but SO time consuming, and SO hard to make perfect?” I don’t know about you, but I have been victim of one too many cracked sugar cookies to make me comfortable in my lifespan.
That was, until I met Pamela’s Products Gluten Free Sugar Cookie Mix!
Not only are these cookies gluten free and SO easy to make (I mean, you add eggs and butter and then Mix…DONE,) they also rolled out perfectly, and didn’t leave me with any crackly-yucky feelings.
After baking up the gluten free sugar cookies though, I need to tell you, try to resist eating all of them in one sitting because you need to crunch them up to make the tart shell! Don’t worry, I didn’t use them all in the recipe.
Don’t say that I don’t look out for those taste buds of yours.
The filling is based off of my favorite Avocado Truffles. I PINKY PROMISE x10 that you can’t taste the avocado in here.
But what you CAN taste is NUMMYNESS, in all of its magically, chocolatey, minty glory.
And, what is Christmas without Magic + Chocolate + Mint + Glory?
You know, I’m not even gonna fill my brain with those thoughts. I don’t even want to KNOW a Christmas without THE MAGIC.
Instead, I vote that we fill our faces. WITH COOKIE TART CHOCOLATE WHOA.
I TOLD YOU SOMETHING GOOD.
AND I PROMISE THAT THEY’LL LOVE YOU (‘re bellies.)
- To make the tarts:
- 3/4 Cup + 1 Tbsp Softened butter divided
- 1 Package of Pamelas Gluten Free Sugar Cookie mix
- 1 Egg
- For the filling:
- 3/4 Cup Avocado mashed (about 1 1/2 large avocados)
- 1/2 Cup + 1 Tbsp Unsweetened cocoa powder
- 3/4 tsp Vanilla extract
- 1/2 tsp Peppermint extract
- 1 Cup Milk chocolate chips melted
- Crushed candy canes for garnish
- Heat your oven to 350 degrees and lightly grease 2 cookie sheets.
- In a large bowl, combine the softened butter, mix, and egg. Stir together until a soft dough forms.
- Place the dough between two sheets of parchment paper and roll out about 1/4 inch thick.
- Cut the cookies using whatever shapes desired (or as squares, as you are going to be crushing them up) and place on the prepared baking sheets. Bake until the edges of the cookies just begin to go golden brown, about 10-12 minutes. Let cool completely.
- Once cooled, add the cookies into alarge food processor* and crush until they form fine crumbs.
- Measure out 2 packed cups of the crumbs, and pour them into a large bowl. Add in the remaining 5 Tbsp of softened butter and, using your hands, combine until crumbs form.
- Place about 6 Tbsp of the crumbs into 4 tart shells and press down evenly. You want the base of the tart to be thin, with nice thick sides to ensure that they won't crack off when the tarts are baked.
- Bake until the tarts are lightly golden brown, about 13-14 minutes. Let cool completely **
- Once cooled, place the avocado into a food processor and blend until smooth. Then add in all the remaining ingredients, up to the candy canes, and process until smooth and well combined.
- Divide the filling evenly between the tart shells, very gently spreading out evenly. Sprinkle with crushed candy canes.
- Place into the refrigerator until set, at least 2 hours.
Tips & Notes:
** Do not make the filling before the tarts are completely cool, as it begins to set up quickly, which makes spreading it into the tarts quite difficult.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This post is sponsored by Pamela’s Products. Because of super-fab partnerships like this one, I am able to keep FFF up and running, and bring you quality recipes. As always, opinions remain 100% my own.
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